NPG Sichuan Chili Flakes 16 Oz, Medium Hot, Crushed Red Pepper Flakes

These are very good. I use them whenever I want the true Szechuan málà (麻辣 numbing+spicy). I like that it's not a superfine powder but rather kind of coarse--very nice sprinkled on some pickled cucumber or cabbage. And it works equally well in dishes like mapo or whatever. I'm very pleased.

I am a chef, and a superfan of Szechuan cuisine, it's my passion to make the best, most authentic Szechuan food, so I am always searching for the best ingredients, not just what's available. Let's get to it. I make many versions of Hong You, but my go-to is just Szechuan chili flakes and peanut oil for pure versatility. It's got a wonderful nutty toasted flavor and and a mild burn that is perfect to cook with as well as a condiment. I prefer to separate the flakes from the oil when done, so I wind up with 2 products; a gorgeous Ruby oil which is clear and free of flakes, and the rest of it, which is the flakes and some oil which I tend to use in impromptu stir fries and near the end of a cooking dish. What you see in my pictures are 2 jars of Hong You. They are straight out of the fridge and the base oil is peanut oil, so it's cloudy and firmed up, but at room temp is clear. The large quart is after 24 hours, ready to pour into jars. The flakes are in hand so you can see they are exactly as represented in the product pictures. The more orange colored jar is made with the Szechuan chili flakes I must often use, available here or at any Asian grocery. Red/clear 1lb bags. It is delicious, toasty, nutty, with what I'd consider a mild burn. The dark red jar is made in exactly the same way, but with these flakes!! It is a rich deep Ruby color, and the flavor is far more lively, with a hint of...brightness/freshness that isn't present in the other. This is also a hotter oil by about 2x from the other. My method is simple. 1C of chili flakes, 2.5C of peanut oil. Take your flakes and place them in a quart Ball jar (don't use a non-canning jar here, important!), and place the jar on a a hot pad in a dry kitchen sink (safety, if it breaks you do NOT want injuries, a big mess, etc) Heat the oil in a small saucepan to 300F (instant read thermometer plz), them pull it off the heat. The heat will rise a bit, and begin cooling. Let it cool back down to 290-300F. CAREFULLY pour the oil into the jar with the flakes. It will fizz and bubble a bit, and that's perfect. Allow this to sit undisturbed for a few hours and allow it to cool to room temp. Cover it and place it on a countertop out of direct light and leave it undisturbed for 24 hours. Prepare a 2 16oz jars. Carefully and slowly pour the oil off the top into the 16oz jar trying not to disturb the now settled flakes at the bottom. Take the rest and pour it all into the second jar. Cap them and store in the fridge, it keeps for months and months, but it probably won't last that long. If you like the results, explore and try new recipes for Hong You with additional ingredients like ginger, star anise, etc. Always follow the instructions as fresh ingredients like ginger and garlic introduce new challenges to make the oil safe for consumption. TL:DR These flakes produce a wonderful end product, have a brighter fresher flavor than most we can get in the US, and I highly recommend these!

I love it...

I love the zing they leave on your tongue I find myself reaching for this as much as my black pepper. Also make a great chili crisp.

Bought for my son. He said it's got a great flavor & perfect heat! I think it was a good value.

It’s exactly what it’s supposed be and more. I would recommend it to all I use Sichuan Chili Flakes in most recipes. I have it in a seal tite container with some holes next to my stove and add it to all my cooking favorite

I use this all the time to make Ramen. It is very good quality and has extreme spice if overused. It's a very bright and sharp chili. Absolutely love it.

Listen, this is what you're looking for. That's all. It's what you think it is. Perfect.