Corn oil, Vegetable oil, chilies, shallots, garlic, sun-dried tomatoes, salt, sugar, spices.

CRNCHI CRNCHE is not spicy like a hot sauce.

The heat in CRNCHI CRNCHE is warm and builds with each bite.

CRNCHI CRNCHE is a premium product and is pricey to make. We wanted something that tastes good in every bite.

CRNCHI CRNCHE is made in the USA by fairly paid labor in certified kitchens. We are extremely small but these manufacturing costs are quite pricey. Overseas manufacturing is cheaper but that entails compromises we are not willing to make. We love the people of Los Angeles and want to invest in industry and the wealth of humanity here. After all, it's what inspired CRNCHI CRNCHE!

Last, CRNCHI CRNCHE is prepared and cooked and packaged by hand, not by machine. We believe this makes a strong difference. People can sense when food is made by robots- it lacks soul and just isn't as good.

90 calories per serving. Click here for full information.

No.

It is however made in a shared facility that also processes products that contain nuts.

Yes!

All ingredients are plants. None are animal derived.

Yes but is made in a shared facility that also processes products that contain dairy.

Yes!

Each serving contains 2g net carbs and 0.9g of saturated fats.

Yes the ingredients are but it is made in a shared facility that also processes products that contain gluten.

Because of the possibility of cross-contamination, we can not guarantee that CRNCHI CRNCHE is gluten-free.

Use within 2 months of opening.

The use of corn and vegetable oils in "CRNCHI CRNCHE" strikes a balance in facilitating high-temperature cooking, maintaining flavor neutrality, ensuring product stability, achieving the desired texture, and retaining nutritional benefits. How?

1. High Smoke Points: Corn and vegetable oils have high smoke points, around 450°F . This is essential for CRNCHI CRNCHE, as the production process requires frying at high temperatures. These high smoke points enable heating without the oils breaking down and producing harmful byproducts or off-flavors.
2. Neutral Flavor Profile: These oils are known for their relatively neutral flavors. In CRNCHI CRNCHE, such neutrality is advantageous as it allows the prominent flavors of chili, garlic, and our secret spices to dominate, without being masked by the taste of the oil.
3. Stability and Resistance to Oxidation: Corn and vegetable oils exhibit good stability and are resistant to oxidation. Oxidation can cause off-flavors and rancidity in oils, so using these stable oils ensures the CRNCHI CRNCHE retains its desired flavor quality over time.
4. Appropriate Viscosity and Texture: The viscosity of these oils is well-suited for CRNCHI CRNCHE. They effectively coat the chili flakes and other solids, ensuring the mixture is flavorful yet not overly greasy, contributing to a pleasing mouthfeel and ensuring the oil clings well to foods.
5. Nutrient Retention: It's beneficial that corn and vegetable oils can retain some nutrients like essential fatty acids and fat-soluble vitamins. Chilies, garlic, shallots- they all contain fantastic antioxidants and micronutrients that we want!

We use both and not just one type of oil as each oil has it's own benefits during distinct segments of cooking. Our main oil is corn oil which is used for frying the chilies. The subtle richness and minerality of corn oil pairs with our earthy chili selection. We found that the shallots and garlic crisp up best in the vegetable oil.

Sugar in our recipe plays a pivotal role in enhancing flavor, modifying texture, and contributing to the Maillard reaction, despite comprising less than 2% of CRNCHI CRNCHE's total weight. Sugar, as a simple carbohydrate, provides a balancing sweetness to the heat and pungency of the chili components, creating a more complex and well-rounded flavor profile. This addition of sweetness not only balances the heat but also amplifies other subtle notes in the spice blend, such as smoky or piquant flavors.

In terms of texture, sugar's role is crucial. When heated, it undergoes caramelization, breaking down and reforming into compounds that add depth and richness to the flavor. This caramelization also imparts a subtle crunchiness to the chili crisp, enhancing the sensory experience. Moreover, sugar participates in the Maillard reaction with amino acids present in the chili, garlic, or other ingredients, developing a range of flavor compounds that contribute to roasted, toasted flavors and a distinctive aroma.

Furthermore, sugar's thermal properties contribute to the stability of the chili crisp. It acts as a thermal buffer during cooking, absorbing and distributing heat evenly, preventing the burning of spices, and ensuring consistent quality in the final product. Thus, sugar, even at less than 2% of the total weight, is a vital ingredient in crafting a well-rounded, flavorful, and texturally appealing CRNCHI CRNCHE!