Lan Chi Chili Paste with Garlic

Lan Chi chili paste with garlic is my husband's favorite. It has not been available anywhere in the Bay Area for many years, so I was very happy to find it for him on Amazon.I only wish it could be a "Subscribe and Save" item, because the shipping costs nearly double the price, making it a rare purchase instead of a staple. I think my husband would use a jar every two months or so.Not being a chili paste fan myself, I can't tell you what makes this brand so special, but if you Google it, you will find several desperate entries and blogs coveting it and bemoaning the fact that it is hard to come by.

As I wrote in answer to a question here, in my experience, this is a venerable brand and the best of this kind of sauce, with a flavor that says The Real Deal. Yet in the last year or two, it has become impossible to find here in Western Oregon. I'm continuing to buy it online, praying that it stays on the market. And Yes, one bottle goes a long ways, though per my recipes, I typically add up to a tablespoon per dish. (Hoo yeah!)

I got this by researching the various chili pastes and found this product to be close to natural as possible. I was so surprised how good the product is. I use it on every kind of meat or fish with the greatest results. I am ot really a spicy (hot) person but the flavor of this product is so good I really enjoy the slight heat. I have ordered another couple bottles and will always keep a supply of this in my cupboard. Really love this chili paste.

I really wanted to like this chili paste with garlic. Having used Huy Fong for many years, I was looking for more heat. Lan Chi does provide more heat, however, in quantities large enough to produce a really spicy dish, it makes the dish way too salty. I'm going to purchase an extract hot sauce and add it to Huy Fong.

This has been my favorite brand for decades, and is perfect for Chinese or Chinese style recipes. Save the sriracha for the table, and keep this one close in the kitchen for adding delicious flavor to stir fries. I've also used it to perk up standard American recipes for pot roast, soups, stews, and sauces.

This stuff is supposed to have lots of depth of flavors, but it's hotter than Hades, so if you put too much in your dish, your mouth will be so burned you won't experience any of the nuance. It can transform a dish from blah to awesome, but keep in mind a little goes a long way.

Acidic taste, smelled funny, ketchup consistency. I threw this away. Not even worth the return. I also did not realize it is made in China, but nonetheless... the chili packets at fast food restaurants surpass this. Total waste of $$$

...as it's near impossible to find locally. This stuff should be illegal it is so addicting, but I'm glad it isn't! A little goes a long way for the uninitiated. Use it in soups, peanut butter, homemade pimento cheese, cottage cheese, kick up your homemade asian marinade to the moon & back, or just spread a little on a wheat tortilla, roll it up and enjoy the taste.