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Black Garlic Edamame with Spice Witch Black Garlic Chili Crisp
Edamame has always been my favorite snack when I want something light yet flavorful. Recently, I started adding my Spice Witch Black Garlic Chili Crisp to take it up a notch, and it has completely transformed this simple snack. The savory richness of black garlic combined with the heat and crunch from the chili crisp makes for an irresistible twist on classic edamame. Now, it's my go-to when I want something quick, healthy, and packed with flavor!
Ingredients:
- 2 cups frozen edamame (in-shell)
- 1 tbsp avocado oil
- 1 tbsp Spice Witch Black Garlic Chili Crisp
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds (optional)
- Sea salt, to taste
Recipe:
-
Cook the Edamame:
Bring a large pot of salted water to a boil. Add the frozen edamame and cook for 3-4 minutes until tender. Drain and set aside. -
Sauté with Black Garlic Chili Crisp:
In a large skillet, heat the avocado oil over medium heat. Add the Spice Witch Black Garlic Chili Crisp and sauté for about 1 minute, allowing the flavors to bloom. -
Coat the Edamame:
Add the cooked edamame to the skillet, tossing it in the black garlic chili crisp mixture. Drizzle the soy sauce and sesame oil over the edamame and toss until evenly coated. -
Finish & Serve:
Transfer the edamame to a serving bowl, sprinkle with toasted sesame seeds, and season with sea salt to taste. Serve immediately for a flavorful snack or side dish!
This Black Garlic Edamame is a quick and delicious way to bring bold flavors to your table, all thanks to the rich complexity of our Black Garlic Chili Crisp. Enjoy!
Black Garlic Chili Crisp
Regular price
$23.99
Shipping calculated at checkout.
Our moody, grown-up flavor. Fermented black garlic brings a rich, almost molasses-like umami that makes everything taste like it simmered all day — on the same clean avocado-oil base, with no seed oils. Less "spicy condiment," more secret weapon. Small-batch, made in Asheville, NC.
What is Black Garlic Chili Crisp?
Black Garlic Chili Crisp is built around fermented black garlic, which brings a rich, almost molasses-like umami that makes everything taste like it simmered all day. It sits on the same clean avocado-oil base as the rest of the line, so there are no seed oils — no canola, no soybean oil. Built for a darker, deeper profile than anything else on the shelf.
Spice Witch Black Garlic Chili Crisp is a savory, umami-rich chili crisp made with fermented black garlic on an avocado-oil base, with no seed oils. Made in small batches in Asheville, NC by a woman-owned kitchen.
Why fermented black garlic
Fermented black garlic deepens everything it touches with mellow, molasses-like sweetness and savory depth — the umami "secret weapon" you reach for when you want a dish to taste slow-cooked.
- Built around fermented black garlic for deep umami
- Avocado-oil base — no seed oils, no canola, no soybean oil
- Darker, savory profile vs the Original
- Small batch, made in Asheville, NC
Ways to use it
This is the jar for when you want depth people can't quite place.
- Swirl it into butter and toss with noodles
- Spoon it over a steak as it rests
- Stir it into mushroom risotto
- Melt it into a grilled cheese
- Fold it through mashed potatoes
- Put it on a cheese board next to something soft and aged — watch it vanish first
How it compares to our other chili crisps
Black Garlic is the savory, umami one. Original is the balanced everyday jar; Spicy Honey is sweet-and-spicy. All three share the avocado-oil base.
FAQ
What is black garlic chili crisp?
It is a chili crisp built around fermented black garlic, which adds a rich, molasses-like umami and savory depth. Ours uses an avocado-oil base with no seed oils.
What does black garlic taste like in chili crisp?
Deep, savory and umami-rich with a mellow, almost molasses-like sweetness — it makes dishes taste slow-cooked.
Is Black Garlic Chili Crisp made with avocado oil?
Yes. It uses the same clean avocado-oil base as the rest of the line — no seed oils, no canola and no soybean oil.
How do I use black garlic chili crisp?
Swirl it into butter for noodles, spoon it over resting steak, stir it into mushroom risotto, melt it into grilled cheese, or fold it through mashed potatoes.
Where is it made?
In Asheville, North Carolina, in small batches by a woman-owned kitchen.
