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

CRNCHI CRNCHE is less spicy than most hot sauces including Tabasco.

In Taco Bell terms, CRNCHI CRNCHE is as spicy as Medium or Hot sauce packets.

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

Yes!

All ingredients are plants. None are animal derived.

Yes!

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

CRNCHI CRNCHE is really expensive to make. Neither our ingredients or process is cost-optimized in any way.

First, we buy the freshest chilies available. The varieties we use are some of the most expensive.We must keep the ones that our recipe is centered around secret. We will say that they are a blend of Mexican chilies- of which there are over 150!

Next, 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.

All crunch is generated via our proprietary cooking methods. It is however made in a shared facility that also processes products that contain nuts.

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

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.

CRNCHI CRNCHE is a product that contains oil so the answer is "it varies". If you store it in a climate controlled cabinet it will be good for 1-2 years.

When considering vegetable oil based foods, the time it takes to become rancid is influenced primarily by storage conditions, particularly exposure to light and temperature, as well as the oil's exposure to air.

Light, especially sunlight, can accelerate the oxidation process in vegetable oil. This is because light energy, particularly ultraviolet light, can initiate chemical reactions that degrade the oil, breaking down its compounds and leading to the development of off-flavors and odors characteristic of rancidity.

Temperature also plays a significant role. Higher temperatures increase the rate of oxidation, a chemical reaction involving the oil and oxygen from the air. Warmer conditions speed up these reactions, leading to quicker rancidity. Conversely, storing oil in a cool, preferably dark place can significantly slow down this process.

Once a jar is opened, it is exposed to air, which contains oxygen, one of the primary catalysts for the oxidation process that leads to rancidity. A tightly sealed container reduces air exposure and can extend the shelf life of the oil so close that jar tight!

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!

Dried chilies are integral to CRNCHI CRNCHE due to their enhanced flavor concentration, textural attributes, and long shelf life.

The drying process significantly intensifies the natural flavors and heat of the chilies by reducing their water content, resulting in a richer and more potent taste profile. This concentrated flavor is crucial for CRNCHI CRNCHE, where a robust chili presence forms the backbone of our condiment's taste.

Additionally, the unique texture of dried chilies plays a significant role. When these chilies are fried or cooked in oil, they achieve a delightful combination of crispiness and a slight chewiness. This texture adds a distinctive crunch to the chili crisp, offering a pleasing contrast to the smooth, rich oil in which the
chilies are infused.