Chinese Duo - Chilli Oil & Schezwan

Schezwan: Onion, Garlic, Ginger, Tomato Paste, Dried Red Chilies, Pink Salt, Celery, Sunflower Oil, Acetic Acid, Sichuan Peppercorn, Sodium Benzoate

Schezwan Sauce: Toss with noodles or fried rice, use as a marinade for paneer or tofu, spread on wraps and rolls, or stir into soups for instant heat. Start with 1 tbsp and build up.

Chili Oil: Drizzle over dumplings, momos, eggs, or pizza straight from the bottle. Mix into dips, spoon over noodles, or use as a finishing oil on anything that needs a flavour punch. No cooking needed — just pour and eat.

Schezwan sauce travelled from the Sichuan province of China and found its way into every Indian street stall that numbing, garlicky heat became a staple of desi-Chinese cooking. Chili Oil has its own story: a slow-infused condiment that street food vendors in China swear by, poured generously over everything.

We brought both together because they belong together one for cooking, one for finishing. Made without artificial colours, MSG, artificial flavours or sugar.

Most Schezwan sauces on shelves are loaded with artificial colours and thickeners ours is made with real Sichuan peppercorns, dried red chilies, and garlic. The Chili Oil is slow-infused, not mass-produced.

Both are vegan, gluten-free, and built for people who want bold flavour without reading a chemistry textbook on the label. One duo, endless meals.