Crack Spice Szechuan Peppercorn Seasoning - 4 oz Tin, Medium-Hot Mala Blend with Japanese Chili & Numbing Tingle

Szechuan Crack Spice is a medium-hot mala seasoning blend combining real Sichuan peppercorns and Japanese chili flakes for a warm heat and a gentle numbing tingle.

This 4 oz resealable tin from Crack Spice was reformulated in 2026 to deliver more heat and more of that characteristic Sichuan buzz, crafted by a Michelin-trained chef. The blend layers citrusy, floral Sichuan peppercorns with clean, crunchy Japanese chili flakes, plus garlic and umami elements for depth—no anti-caking agents or fillers. It's built to be versatile: a finishing sprinkle, a dry rub, or the base for a quick chili oil or crisp that livens up everyday dishes without overwhelming them.

What makes this blend different from other mala seasonings?

Unlike one-note blends, Szechuan Crack balances numbing peppercorns with bright chili flakes and savory aromatics for texture and depth. The 2026 update increases heat and tingle while keeping the mix usable on a wide range of foods.

• Real Sichuan peppercorns for authentic numbing (mala) sensation.
• Japanese chili flakes for clean, crunchy heat without grit.
• Garlic and umami ingredients to round flavor, no fillers or anti-caking agents.
• Formulated by a Michelin-trained chef in a small-batch kitchen.

How hot and numbing is the Szechuan Crack — is it everyday-friendly?

The spice rates about a 6 out of 10 on the provided heat scale: noticeable and building, with a gentle buzz rather than an aggressive burn. It’s designed to be exciting at the dinner table yet mild enough for regular use.

• Medium-hot heat that builds instead of overwhelming immediately.
• Light lip and tongue tingle from authentic Sichuan peppercorns.
• Suitable as an all-purpose shaker or an ingredient in sauces and oils.
• 4 oz resealable tin preserves freshness for up to 24 months.

How should I use it in cooking to get the best flavor?

Szechuan Crack is highly versatile: sprinkle as a finishing seasoning, use as a dry rub, or heat in oil to bloom the aromatics and make a quick chili crisp. Small technique changes bring different results—flavor depth, crunch, or an infused oil base.

• Finishing: shake over noodles, dumplings, wings, or popcorn right before serving.
• Bloom: toast briefly in hot oil for a chili oil or crisp to spoon over rice or noodles.
• Rub: coat chicken, pork, or tofu before grilling or roasting for a flavored crust.
• Mix-in: stir into scrambled eggs, fried rice, or cucumber salad for an instant lift.

What are the packaging and quality details I should know?

The spice comes in a 4 oz tin with a resealable lid, made in the USA and crafted by Chef Skyler McCallson. Ingredients avoid bulking powders and anti-caking agents, focusing on clean, identifiable components and small-batch quality control.

• 4 oz tin, resealable for freshness and easy storage.
• 24-month shelf life when stored cool and dry.
• Made in the USA by a Michelin-trained chef in a culinary kitchen.
• No fillers, no anti-caking agents, transparent ingredient approach.

Who this spice is for: if you enjoy layered spiciness with a pleasant numbing sensation—fans of Szechuan cuisine, home cooks who like to experiment, and anyone wanting a reliable medium-hot finishing seasoning—this blend is built to be a daily driver. It’s also suited to people who want a clean ingredient list and a versatile tool for both quick weeknight meals and more deliberate, restaurant-style preparations.

Ingredients

Sugar, Coriander, Salt, Japanese Chili, Chicken Base Granules (Cont. Soy, Wheat, & Natural Flavors), Szechuan Peppercorns, Ginger, Garlic, Anise, White Pepper