Offer
Provide additional details about the offer you're running.
FLASHSALE
Hyperfixation Cucumber Salad- Shake, Snack, Repeat
This is the salad you make once and then eat every day for a week. It’s crunchy. It’s spicy. It’s a little salty, a little tangy, and powered entirely by Spice Witch Black Garlic Chili Crisp. And the best part? No cooking. No measuring. No stress.
It’s a shakable salad. A “clean out the fridge” salad. A lunchbox hero. A lazy girl dinner side. Basically, it's carrying summer lunch energy on its back right now—and we’re letting it.
Whether you have a perfectly curated fridge or just a lonely cucumber and a dream, this one delivers.
🥒 Hyperfixation Black Garlic Chili Crisp Cucumber Salad
Serves: 1–2
Ingredients:
-
1 large cucumber, chopped or smashed
-
1–2 tsp Spice Witch Black Garlic Chili Crisp
-
1 tsp rice vinegar or apple cider vinegar
-
Pinch of salt
-
Optional extras (use what you’ve got):
-
sliced green onions
-
sesame seeds
-
fresh herbs
-
shredded carrots
-
edamame
-
leftover roasted veggies
-
that half avocado you forgot about
-
Instructions:
-
Add everything to a lidded jar or container.
-
Turn on your favorite song. Loud. Then shake.
-
Taste and adjust—more chili crisp? Always a good call.
-
Eat it straight from the jar, pack it for lunch, or add it to a grain bowl.
-
Store any leftovers in the fridge, but fair warning: there might not be any.
Why We Love It:
-
✅ No stove required
-
✅ Comes together in 3 minutes
-
✅ Flexible for whatever’s in the fridge
-
✅ Travels well for lunches or road snacks
-
✅ Tastes like you tried, even when you didn’t
💡 Pro Tip:
Double the recipe and keep it in a big jar in the fridge. Shake before each serving and feel like a genius all week long.
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.
