Since 1998, Yok Chan has been perfecting her chilli oil recipe. Using influences from Chinese, Malaysian and Sri Lankan cuisines, Yok Chan only makes her chilli oil in batches of 25 jars at a time to ensure every jar is perfect.
Try drizzling it on cheese on toast, scrambled eggs, over salads and pizzas, or to pep up sauces, soups and stir fries. Yok Chan's Chilli Oil is the perfect accompaniment to any meal. Try not to put it on everything.
Free from nuts, gluten, artificial flavourings and preservatives. Vegan and vegetarian friendly.