While classic chili oil often consists only of oil and chili flakes, chili crisp is much more complex. It combines crunchy ingredients such as roasted garlic and onions with chilies, spices, and oil. The difference lies not only in the texture, but above all in the taste: chili crisp brings together heat, depth, and crunch, giving dishes a particularly aromatic, hearty note.

Chili crisp differs from classic hot sauces in several ways. While hot sauces are usually liquid and based on pureed or fermented chilies, vinegar, and salt, chili crisp has a thicker, chunky consistency. In addition to chilies, it contains solid ingredients such as garlic and onions, which are fried in oil. This not only creates heat, but also a deep umami flavor and a crunchy texture. Chili Crisp is not only suitable as a seasoning or dip, but also excellent as a topping or finishing touch for dishes.

Our chili crisps are based on our own carefully developed recipes and very high quality standards. They are produced in small batches together with a family-run partner with whom we have had a close, trusting relationship for many years.

For us, small batch means no anonymous mass production, but rather manageable quantities, a lot of manual labor, and maximum attention to every detail. This allows us to precisely adjust the taste, spiciness, texture, and aroma of each batch and consistently maintain the level of quality that we ourselves expect.

We deliberately avoid using synthetically produced glutamate as well as artificial flavors or additives. Instead, we rely on ingredients that naturally contain high levels of glutamate, i.e., umami, such as fermented soybeans, shiitake mushrooms, onions, garlic, and selected spices. Each variety is finely balanced and designed to add depth, spiciness, and crunch to dishes.

Spiciness is perceived very individually. We generally divide our products into three levels of spiciness. Most varieties are in the middle range and have a pleasantly complex spiciness. They are distinctly spicy, but do not mask the flavor of the dish. It is important to us that, in addition to the spiciness, the umami and aroma remain clearly recognizable.

A quick note about our CRUNCHY GARLIC product: In its final form, this chili crisp is significantly milder than the two chili peppers on the label would suggest. The crunch, sweetness, and spiciness of the roasted garlic are clearly in the foreground here—not the spiciness. We really like that. Accordingly, we will adjust the heat rating with the next production run and label CRUNCHY GARLIC with one chili pepper instead of two in the future.

Our chili crisps are produced in small batches according to our own recipes. To this end, we work with an experienced, family-run partner who shares our high quality standards and with whom we have been working closely for many years.

For us, small batch means no anonymous mass production, but rather manageable quantities, a lot of manual work, and maximum attention to every detail. This allows us to precisely adjust the taste, spiciness, texture, and aroma of each batch and maintain the level of quality that we ourselves expect.

To make it, we flavor high-quality sunflower oil with selected spices. The solid ingredients such as garlic, onions, ginger, and chili are gently fried in this oil, sometimes separately, to avoid bitter flavors and bring out the best in each ingredient. All the components are then carefully combined and seasoned to taste.

The production process is not rocket science, but it does require a lot of experience, precision, and finesse—especially when it comes to achieving a harmonious balance of spiciness, umami, texture, and aroma.

We use high-quality sunflower oil in our Chili Crisps. It has a mild, neutral taste and is ideal for high temperatures when frying. This allows it to carry the flavors of the spices and ingredients without overpowering them. Sunflower oil is also versatile and forms a harmonious basis for all our recipes.

The oil is a key component of Chili Crisp. Chili peppers, garlic, and the other ingredients are fried in it, allowing the oil to intensely absorb their flavors. The flavored oil itself is also excellent for seasoning. Additionally, the oil ensures shelf life and the product’s characteristic texture. Since we do not use emulsifiers, solid particles may settle at the bottom of the jar—please stir well before each use.

A particularly large portion of our Chili Crisp consists of solid components—that is, real spices, chilies, garlic, and other aromatic ingredients. Compared to many other chili crisps, we are confident that we use a significantly lower oil content, as we are committed to a high-quality product and make no compromises when it comes to spices.

Some of the ingredients we use are currently not available in consistently high quality with organic certification. That is why we work with as few carefully selected suppliers as possible, who offer us transparency, reliable origin, and very good quality, even for conventional ingredients.

Our products should speak for themselves—through taste, quality, and care. We work with high-quality ingredients, complex recipes, and high standards of craftsmanship. Small-batch production, close cooperation with our partner, and the conscious decision not to use cheap additives lead to higher costs, which are reflected in the price. In addition, we currently sell Pretty NamNam directly through our own web shop. This direct route to you is associated with high quality standards for packaging, storage, and shipping, and also requires our own infrastructure. At the same time, we are still a start-up. Our goal is to grow sustainably and to be able to offer you special products in the long term – without compromising on quality, recipes, or attitude.

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.

Umami is actually a distinct taste—alongside sweet, sour, salty, and bitter.

It is often described as hearty, rich, or "savory."

Umami occurs naturally when certain ingredients are fermented or aged. This process produces natural glutamates—for example, in soy sauce, miso, shiitake mushrooms, tomatoes, or Parmesan cheese.

It’s important to note that MSG isn’t automatically something “artificial”; rather, it’s a natural component of many high-quality foods.

The difference lies in whether umami comes from real ingredients and fermentation—or whether it is artificially produced by adding industrially manufactured monosodium glutamate (MSG), as is the case with many inexpensive Chili Crisp products.

Our umami pastes are made using natural methods such as fermentation and high-quality ingredients to give dishes depth, warmth, and complexity—without artificial flavorings or added MSG.

No.

We deliberately avoid using artificial flavorings, emulsifiers, or synthetic flavor enhancers.

Our products thrive on real ingredients, craftsmanship, and natural sources of umami—not industrial shortcuts.

This means: more work in the production process, but a much cleaner taste.

Umami occurs naturally in ingredients such as fermented soybeans, mushrooms, or aged ingredients.

This process produces natural glutamate—a common component of many high-quality foods.

The difference is:

• Many inexpensive Chili Crisp products rely on added monosodium glutamate (MSG) to artificially enhance the flavor.
• We focus on developing natural umami through fermentation and using authentic ingredients.

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

We work with a small group of carefully selected suppliers.

Not every ingredient is available in certified organic form—but what matters most to us is:

• consistently high quality
• clean raw materials
• Transparency and reliability
• Quality over quantity

Our philosophy is: few ingredients, but the right ones.

Many of our products are naturally gluten-free—however, depending on the recipe and production environment, we cannot always completely rule out the presence of traces.

If gluten is medically relevant for you (e.g., celiac disease), we recommend checking the ingredient list on the product before purchasing or contacting us directly.

Transparency is more important to us than a generic marketing label.

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.

Honestly, the possibilities are almost endless. Basically, you can use our Chili Crisps in three ways—as a topping, for seasoning, or for marinating. We love Chili Crisp on pizza, pasta, bowls, egg dishes, roasted vegetables, sandwiches or bread, on hummus or even on popcorn. It's also great for marinating tofu, mushrooms or meat. For seasoning, you can stir it into mayonnaise or salad dressings, for example. Try it out – and feel free to share your ideas with us!

Umami paste acts as a concentrated flavor enhancer.

Just a small spoonful is enough to add depth and richness to dishes—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 perfect when you feel like something’s missing— but not more salt, just more flavor.

You can use Chili Crisp both as a topping and for cooking.

Many people use it in the traditional way as a finishing touch—but it’s also great for:

• Sautéing vegetables
• Enhancing Pan-Fried Noodles
• Composition of Sauces and Marinades
• Flavoring rice or dumpling fillings

Important: The crispy bits really come into their own when you sprinkle Chili Crisp over the finished dish right at the end.

When unopened, store Chili Crisp in a cool, dry place away from direct light—for example, in a pantry.

Once opened, we recommend storing it in the refrigerator to best preserve its flavor and quality.

Important: Always use a clean spoon to scoop it out.

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.

That's perfectly normal.

Since we don't use any emulsifiers or stabilizers, the crunchy bits settle at the bottom of the jar over time.

Just give it a good stir before using it—then you'll have the perfect balance of oil, crunch, and flavor again.

Our glasses are intentionally sized so that they can be enjoyed to the fullest without being empty after just one sip.

The number of servings a jar yields depends largely on how you use it:

• As a bonus: plenty of uses
• as the main wort: used up more quickly

Experience shows that even a small spoonful is enough to significantly change a dish.

Of course, that depends on how often you cook—but in my experience, a jar empties faster than you’d think.

For many people, Chili Crisp is a daily topping: on pasta, eggs, bowls, vegetables, or simply on bread.

Umami pastes are a bit more concentrated—just a small spoonful is enough to instantly add more depth to sauces, soups, or marinades.

In short: Both products aren't just "for special occasions"—they're designed to be used regularly.

Chili oil usually consists only of oil and chili peppers.

Chili Crisp is significantly 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 really "spicy oil"—it's more of a genuine seasoning topping.

Lao Gan Ma is an iconic mass-market product—inexpensive, mass-produced, and highly standardized.

Pretty NamNam is the opposite:

• Small-batch production
• complex, proprietary formulas
• No artificial flavors or MSG
• Focus on balance rather than just sharpness

Our Chili Crisps aren’t just “spicy”—they’re crafted with culinary artistry: depth, crunch, umami, and craftsmanship.

Pretty NamNam is a young food brand dedicated to creating seasonings that you don’t just try—you’ll want to keep in your kitchen for good.

We develop our own recipes and produce them in small batches in close collaboration with an experienced partner.

Our focus: uncompromising flavor, real ingredients, and no industrial shortcuts.

“NamNam” is an expression for honest, enjoyable food—that feeling when something tastes really good.

That's exactly what Pretty NamNam stands for:

Products that are fun, profound, and surprisingly complex—and that give meals that brief moment when you pause for a second and think: wow.