Spicy Chilli Collection

It combines warming chilli heat with the distinctive aromatic character of Sichuan pepper. The result is savoury, zingy and gently tingly, with plenty of flavour behind the heat.

Yes, you can add it while cooking, stir it through a finished dish or use it as a condiment at the table. For the brightest chilli and Sichuan pepper flavour, we particularly recommend adding a drizzle immediately before serving.

Our Spicy Chilli Oil has a medium heat of approximately 20,000–30,000 Scoville Heat Units. It delivers a noticeable chilli kick without being overwhelmingly hot, making it approachable for people who enjoy flavour and warmth rather than extreme heat.

They have a gentle, medium heat rather than an intense chilli burn. You’ll definitely notice the warmth, but it’s balanced with the flavour of the olives and shouldn’t overpower them. They’re a great option if you enjoy a little kick without anything uncomfortably spicy.

Everyone experiences chilli differently, but this is designed to be zingy and flavourful rather than painfully spicy. If you’re sensitive to heat, start with a few drops and gradually add more until it suits your taste.

They have a noticeable chilli warmth, but the maple balances the heat and prevents it from becoming overwhelming. They’re designed to deliver a satisfying sweet-and-spicy flavour rather than an extreme chilli burn.

It's Marlborough organic flaky sea salt, cold-smoked with native New Zealand Manuka wood, then blended with chilli, smoked paprika, and smoked jalapeño. The Manuka smoke adds a distinctly New Zealand character to the chilli salt. Use it as a finishing seasoning on eggs, fish, chips, grilled meats, and anything where you want heat and smokiness together.

Start with a few drops or a small drizzle, then taste before adding more. This gives you control over the heat and makes it easy to adjust each serving for different spice preferences.

Chilli oil works across a wide range of dishes. Popular uses include drizzling over eggs, noodles, dumplings, pizza, and stir-fries, mixing into dressings and marinades, or using as a dipping condiment for bread. The Sichuan chilli gives it complexity beyond just heat, making it a flavour addition rather than purely a heat source.

They combine the natural creaminess of cashews with maple sweetness and a warming chilli finish. You’ll taste the sweet maple first, followed by a savoury chilli kick that keeps each handful interesting.