Yes—our chili crisps and umami pastes are vegan.

We use only plant-based ingredients such as chili peppers, garlic, onions, spices, and natural umami components like fermented soybeans or mushrooms.

It is important to us that flavor and depth come not from additives, but from real ingredients, traditional methods, and careful recipe development.

For us, umami occurs naturally through ingredients such as fermented soybeans, mushrooms, or aged ingredients. This process produces natural glutamates—a common component of many high-quality foods.

The difference: Many inexpensive Chili Crisp products rely on added monosodium glutamate (MSG) to artificially enhance flavor. We rely on natural umami development through fermentation and real ingredients.

Our products contain no added MSG or artificial flavorings—we derive our umami from the recipe, not from a laboratory.

When unopened, our products generally have a shelf life of several months—you can always find the exact best-by date on the jar.

Once opened, you should store Chili Crisp and Umami pastes in the refrigerator and use them within a few weeks.

Since we do not use artificial preservatives, we also recommend always using a clean spoon to scoop out the product.

Yes. Umami Paste is made to be used in cooking.

Stir them into sauces, soups, broths, or marinades, or add them directly to the pan—just a small spoonful is enough.

It also works well as a topping, but its real strength lies in cooking: it blends with fat and liquid and adds depth to the entire dish, rather than just the surface.

Chili oil usually consists only of oil and chili peppers. Chili Crisp is much more complex:

• crispy ingredients such as garlic or onions
• toasted spices
• more texture, more depth, more umami
• not just spiciness, but a full-bodied, aromatic finish

Chili Crisp isn't so much "spicy oil" as it is a genuine seasoning topping.

Miso is a fermented soybean paste with a distinct flavor profile—salty, malty, and often slightly sweet. It’s an ingredient with a distinctive character that you can really taste in a dish.

Our umami pastes are more versatile: they combine several natural sources of umami into a flavor base that enhances a dish without steering it in any particular direction.

In short: You can taste miso. You can't taste umami paste—you just notice that the dish tastes better.

Chili Crisp is a versatile topping and seasoning that instantly adds heat, depth, and crunch to dishes.

For example, you can use it:

• on pasta, pizza, or bowls
• with eggs, vegetables, or rice dishes
• as a garnish for soups or salads
• on bread, hummus, or sandwiches

Unlike traditional chili oil, Chili Crisp adds not only heat but also texture, roasted flavors, and umami.

Umami Paste acts as a concentrated flavor booster. Even a small spoonful is enough to give dishes more depth and richness—without overpowering them.

It goes particularly well with:

• Sauces and ragùs
• Soups and Broths
• Marinades for tofu, vegetables, or meat
• Salad dressings or mayonnaise variations
• Skillet Dishes and Wok Recipes

Umami Paste is ideal when you feel like, “Something’s missing here” —but not more salt, just more flavor.