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SPICY GUIZHOU CHILLI PASTE – Smoky, Tangy, Fermented Fire
SPICY GUIZHOU CHILLI PASTE – Smoky, Tangy, Fermented Fire
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Inspired by the bold flavours of Guizhou province, this fermented chilli paste delivers a complex blend of heat, smoke, and tang. Made using slow-fermented chillies, aromatics, and umami-rich ingredients, it's punchy yet layered—not just hot for the sake of heat. Use it as a finishing touch, a marinade base, or your new secret weapon for stir-fries.
Why It Slaps:
Fermented for Depth: Aged to develop complex acidity and savoriness.
Spicy + Tangy + Smoky: Not one-dimensional. It evolves on the palate.
Versatile in Global & Desi Dishes: A serious upgrade from basic chilli oils.
Suggested Uses:
Toss into noodles or fried rice
Swirl into soups, broths, or ramen
Use as a dip for momos, pakoras, or grilled meats
Add to marinades, glazes, or even mayo/yogurt-based dips
Ingredients: Black Soybean, Rice Culture (Koji), Preserved Black Beans, Bhavnagiri Mirchi, Teja Mirchi, Garlic, Salt
Product Attributes:
Fermented in Goa
Weight: 300g per pouch
Storage: Keep refrigerated at all times. Contains live active cultures.
Shelf Life: Best before 6 months from the packing date.
Care Instructions: ***Please open lid carefully in case of any pressure build up***
Our best-by date is only an indicator to inform you that our miso's will be at peak quality for at least that given amount of time or a couple of months past that.
Past that time our miso's dont go bad, but they might degrade slightly in terms of quality, color and taste (less, sweet, more funky) due to it's live nature.
We have generally found our Miso's to be good for upto a year (store in freezer to maintain best quality)
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