CRUSHED CHILIS
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Smoky, hand-roasted Lao chili flakes for sprinkling on everything.
Another staple from our mom's Lao kitchen. We hand-roast the chilis in small batches for a deeper, smokier heat than anything out of a factory shaker. It was always on the table growing up, and it still earns a spot right next to our chili oil.
How to use it: dust it over pad Thai and noodles, fried rice, grilled meats, eggs, soups, even popcorn, anywhere you want dry, smoky heat without the oil.
Why it is different: small-batch and hand-roasted from a Lao family recipe, not mass-produced. Bold, smoky, and built to season a whole dish.
Pairs perfectly with our Laotian Hot Chili Oil.
