Product Description

White Mausu’s smoky chilli oil is a spicy condiment for noodles, pizza and fried eggs. Smoother than their best-selling peanut rayu, it’s infused in a two-part process for maximum flavour. Use it to spice up a cheese toastie or add it to soy sauce and black vinegar to make a punchy dipping sauce for steamed dumplings.

This complex chilli oil is smoky, spicy, sweet and salty – perfect for rice bowls, grilled meat and veggie stir-fries. It’s flavoured with gochugaru (Korean chilli powder), star anise, cinnamon and a type of chipotle chilli called Morita. This unique combination gives it a fiery kick and a fruity, smoky taste. Try adding a spoonful to mayonnaise for Korean-inspired burgers, tacos and loaded fries.

Gluten Free, Vegetarian, Kosher, Vegan.

Ingredients: Sunflower Oil, Chinese Black Beans (Soya), Black Sesame Seeds, Gochugaru, Chili Flake, Tamari (Soya), Crispy Garlic, Sichuan Pepper, Organic Raw Cane Sugar, Sea Salt, Cinnamon, Star Anise.

Allergens: Chinese Black Beans (Soya), Black Sesame Seeds, Tamari (Soya)

About White Mausu –

From a childhood spent in Hong Kong to adulthood in Ireland, White Mausu is Katie’s story packed in a jar filled with taste, texture and much more!

White Mausu’s journey began in the kitchens of The Fumbally, a well known café in Dublin where Katie was working at the time. One day a Japanese lady who was friends with the owners brings in a jar of chilli oil. It immediately reminds Katie of her childhood in Hong Kong and those incredible flavours. It inspires Katie to begin experimenting with her own interpretations. She would bulk out the chilli oil with additional ingredients such as peanuts as well as playing around with both sweet and salty baselines. And so White Mausu’s inaugural product was born, the Peanut Rãyu, but without a brand name and without even a label. So Katie took it to the Dublin Flea market and from there things just go crazy. White Mausu is now firmly a modern classic in Ireland.