Seattle-based KariKari is all about the garlic chips. Peanut and mushroom seasoning are standouts in this in this mega-umami chili crisp. The Sichuan peppercorn is very subtle. We love the moderate heat, but we love love that the name is a Japanese onomatopoeia meaning crunchy.
Ingredients: peanut, garlic, dried chili pepper, cane sugar, shallot, sesame oil, fermented soybean, Sichuan peppercorn, spices, mushroom seasoning, sea salt, and gluten-free tamari powder in a non-GMO expeller pressed canola oil
Heat level: Medium
About KariKari
The name “KariKari,” comes from an onomatopoeia meaning crunchy or crispy in Japanese. Made by multicultural couple Ruby Sparks and Rob Griset, it is a mash up of many things and an ode to memories of Calabrian chili paste on pasta in Italy, salsa macha in the southern regions of Mexico, Lao Gan Ma slicked noodles in Xiamen, tương ớt sa tế on a glistening bowl of bún bò Huế in Seattle’s International District, and S&B Crunchy Garlic on chilled tofu. We love it because of its giant crispy pieces of garlic, shallots, peanuts, and more with layers of flavor in a rich and balanced chili oil.
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