Chilzo Umami Trio - Veg Oyster, Kung Pao and Chili Oil
Chilzo Umami Trio - Veg Oyster, Kung Pao and Chili Oil
Couldn't load pickup availability
Ingredients
Ingredients
Dried chillies, Garlic, Sunflower oil, Cumin seeds, Coriander seeds, Acetic acid, Sodium Benzoate
How to Use ?
How to Use ?
- Use as a dip with flatbreads or pakoras
- Spread on sandwiches and wraps
- Mix into stews, soups, or dal
- Drizzle over grilled meat or fish
- Add to roasted vegetables for a spicy kick - Stir into pasta with heavy cream for a quick harissa pasta
The Story
The Story
Born in Tunisia, Harissa gets its name from the Arabic verb "harasa" — meaning to pound or break into pieces. Our Red Harissa is made from sun-dried red chillies and aromatic spices, emulsified in oil using the same traditional method. Authentic taste, now in your kitchen.
Why Chilzo?
Why Chilzo?
✓ Made with Himalayan Pink Salt
✓ Vegan & Gluten-Free
✓ No added sugar, color or flavours
✓ Authentic Tunisian taste
✓ Small-batch, chef-tested recipe
Real Chinese cooking is built on three things: depth, heat, and finish. This trio gives you all three.
Veg Oyster Sauce thick, glossy, and packed with Shiitake Mushrooms. The base that makes every stir-fry taste like it came out of a wok at 500°C.
Kung Pao Sauce built on naturally fermented soya and Sichuan peppercorns. That complex, tingly heat isn't artificial, it's centuries of culinary tradition in a bottle.
Chili Oil is slow-infused with sun-soaked chillies, Sichuan peppercorns, and a hint of garlic in sunflower oil. Not a cooking sauce, a finisher. Drizzle it on anything and call it done.
Cook with the Oyster Sauce. Build heat with the Kung Pao. Finish with the Chili Oil. Three steps, one restaurant-level bowl.
No MSG. No artificial colours. Vegan. No Flavours
Share
