Redbloom — Gut-Healthy Chili Crisp · Hot Dopamine

The hottest Redbloom: 150,000 Scoville, built so it doesn't wreck your stomach.

Chili crisp is the crunchy, oily, chili-and-spice condiment that goes on everything. The usual jars are made with seed oils, MSG and enough garlic and onion to set off anyone with a sensitive gut. Redbloom rebuilt it: Sichuan chili flakes and gochugaru in avocado oil instead of seed oil, with the capsaicin microencapsulated in the oil's oleic acid so it cushions the gut instead of burning it. Fifteen whole ingredients including lion's mane mushroom, black cardamom, ginger, Sichuan peppercorn, cinnamon bark and star anise, with garlic and onion infused rather than chunked. Certified low FODMAP, organic, seed-oil free, vegan, gluten-free, sugar-free, keto. Hot Dopamine is the full-strength one.

Who this is for

• You love spicy food and your stomach doesn't
• IBS, reflux or a low-FODMAP diet that has taken chili crisp off the table
• Anyone who has cut seed oils and misses the jar of chili crisp
• Heat seekers; this is the one with the numbers

How to use

Spoon over eggs, noodles, rice, dumplings, pizza, avocado toast, roast vegetables. Stir before use; the crisp settles. No refrigeration needed.

Redbloom is a small U.S. company that formulated its chili crisp around gut health from the start; 94% of people in their study reported less digestive discomfort than with conventional chili crisp.