Algae Cooking Club, Gochugaru Chili Infused Oil - Mild Heat And Rich Depth, Notes of Star Anise, Caraway and Szechuan Pepper Infused With High Oleic Algae Oil - Seed Oil Free, Exclusive Eleven Madison Park Collab

I can’t stop raving about Algae Cooking Club’s new chili oil! It’s become an essential in my kitchen—I’m putting it on everything from scrambled eggs to roasted vegetables, even as a finishing touch on my pizza. The squeeze bottle is a game-changer, making it so easy to drizzle just the right amount of this magical liquid.The flavor profile is out of this world—complex and with just the right amount of heat that doesn’t overpower. It adds such a unique depth to dishes that I can’t imagine cooking without it now.What surprised me most is learning that Chef Daniel Humm of Eleven Madison Park in New York City is behind its formulation. Knowing this culinary mastermind had a hand in creating it explains why it’s so exceptional. Bravo, Algae Cooking Club—you’ve made a masterpiece and I'm stoked to be a part of the club!

Not a very strong flavor. Adds a mild and asian kick to any food but not super flavorful. Have to use a good amount if you really want to add flavor with this. Ingredients are great and it is a versatile topping.

I've tried TONS of chili oils but this one is ACTUALLY different in the best way possible.Most chili oils are just about the heat, but this one has real depth - you can taste all the different spices they use to make it. There's this amazing savory thing going on that's hard to describe, but whatever it is, it's amazing. I've yet to find a dish that this oil doesn't make 5-10x better.It's become my go-to finishing touch for basically everything I cook, and I've started bringing it as a housewarming gift because it's always a hit.Buy it y'all.

I didn't realize until I got this and looked it up that it's part of a fairly new fad. At the moment it seems to be mostly hype that makes a lot of health claims that science has not yet backed up. In terms of the taste, it's OK with a nice spicy, but the star anise and caraway flavors are just not for me. I've used it for seasoning but haven't actually cooked with it--I can't quite figure out what you would cook with this given the flavor but it's supposed to be able to survive high heat, so that's a plus. Otherwise, this is a ridiculous price for oil unless you subscribe to the algae oil hype, then you might actually enjoy this.Not for me, though.

You think you know chili oil. Then you get ACC and that all changes.ACC's chili oil combines a level of lightness, ease and approachability to chili oil that've never experienced in other products which tend to overly dominate with flavor. This chili oil enhances what you are eating, not covering up for a lack of taste. It's a constant additional to what I cook on a regular basis.

Pretty good, if you like mild spice, its good, you can use it straight out of the jar

I've become a big fan of ACC's regular cooking oil, so I had to give this a try. The spice level is perfect (not crazy hot but it has a kick), and it definitely adds another dimension compared to other chili oils I've tried before. I've been putting it on rice bowls, stir fries, eggs, ramen... just about everything. It's really really good.

This has elevated our family's dishes to a whole other level. I've used it in all scenarios, from a base oil to cook dishes all the way to drizzling on salads and final meals. It simplifies cooking for me because it's basically 6-8 spices in one without any flavor lost.