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Does Chili Crisp Need To Be Refrigerated

Does Chili Crisp Need To Be Refrigerated? Resolved

Last Updated on June 17, 2024 by Shari Mason

As a fan of hot dishes, I was thrilled to stumble upon chili crisp. Its vigorous flavor and crunchy feel instantly appealed to my palate, establishing it as an essential item on my kitchen shelf.

But as I started to stock up on this fiery condiment, I wondered: does chili crisp need to be refrigerated? 

After some experimentation and research, I’ve got the answers and am ready to share my findings. 

So buckle up and get ready to learn everything you need to know about storing this unique sauce.

Do You Have To Refrigerate Chili Crisp?  

Close Up o Image of Homemade Chili Crisp

Technically, chili crisp [1] doesn’t need to be refrigerated and can be stored in a cool, dry place for up to six months.

However, it’s a good idea to store it in the fridge if you live in a particularly hot or humid environment or plan to keep it for longer than six months. 

“My mother was an enthusiastic chef but wildly disorganized, and often preferred purchasing yet another jar of mace or chili powder rather than having to hunt down its last incarnation.”

– Janet Fitch, American Author

This will help prevent spoilage and ensure your beloved condiment stays fresh and delicious for as long as possible.

Read: Do You Need To Refrigerate Chili Oil?

What Is Chili Crisp? 

Chili crisp is a spicy Chinese condiment that has recently gained popularity worldwide.

It is typically made from chili flakes, Sichuan peppercorns, fried garlic, and other spices mixed with oil, resulting in a crunchy, flavorful sauce that can be added to almost any dish. 

Chili crisp can be used as a dip, marinade, or seasoning to add a spicy kick to soups, noodles, stir-fries, and more.

Its popularity is due to its unique blend of flavors and textures, making it a versatile and delicious addition to any pantry.

Can You Freeze Chili Crisp?

Yes, you can freeze chili crisp. Freezing chili crisp is a great way to extend its shelf life and ensure it stays fresh longer.

To freeze chili crisp, transfer it to an airtight container or freezer bag, removing as much air as possible before sealing. 

Place the container or bag in the freezer, where it can be stored for up to six months. When you’re ready to use your frozen chili crisp, simply thaw it in the refrigerator before serving. 

Freezing chili crisp is an excellent option if you have a large batch or want to stock up for future use, so don’t be afraid to try it.

Signs That Chili Crisp Might Have Gone Bad

Woman Holding a Jar of Chili Crisp
  1. Mold or discoloration: If you notice any green or black spots on your chili crisp or discolored surface, it indicates that it has gone bad and should be discarded.
  2. Foul smell: If your chili crisp smells off, rancid, or unpleasant, it may have gone bad. The oil in the chili crisp can turn rancid over time, leading to an unpleasant smell.
  3. Change in texture: If your chili crisp has become slimy or has an unusual texture, it may have gone bad. The oil in the chili crisp can also separate and become rancid over time, leading to changes in texture.
  4. Taste: If your chili crisp tastes different or has an unusual flavor, it may have gone bad. Rancid oil or spoilage can lead to a bitter or sour taste.
  5. Expiration date: Finally, if your chili crisp has passed its expiration date, it may have gone bad. While chili crisp can last up to six months, it’s always a good idea to check the expiration date and discard it if it’s expired.

“Chili crisp is like a fiery soulmate – it may not need to be refrigerated, but keeping it cool and fresh is the key to a long and spicy relationship.”

– Eat Pallet Restaurant & Food Advice

Tips & Tricks For Storing Chili Crisp

  1. Store in a cool, dry place: Chili crisp can be stored in a cool, dry place, away from direct sunlight and moisture. The pantry or a cupboard is an excellent place to store it.
  2. Use airtight containers: Once opened, transfer your chili crisp to an airtight container to prevent exposure to air, which can cause the oil to turn rancid and lead to spoilage.
  3. Refrigerate in hot or humid environments: If you live in a particularly hot or humid environment or your kitchen gets warm during the summer, storing your chili crisp in the refrigerator is best to prevent spoilage.
  4. Label your container: Make sure to label your chili crisp container with the date you opened it so you know when it’s time to replace it.
  5. Freeze for long-term storage: If you have a large batch of chili crisp or want to store it for an extended period, consider freezing it. Transfer the chili crisp to an airtight container or freezer bag, removing as much air as possible before sealing. Store it in the freezer for up to six months.
  6. Use a clean spoon: Always use a clean spoon or utensil when scooping chili crisp out of the container to prevent contamination [2] and extend its shelf life.

FAQs

u003cstrongu003eDo you have to refrigerate Laoganma chili crisp?u003c/strongu003e

No, Laoganma chili crisp does not have to be refrigerated, but it can be stored in the fridge to prolong its shelf life and maintain its freshness.

u003cstrongu003eHow long does chili oil last unrefrigerated?u003c/strongu003e

Chili oil can last unrefrigerated for up to six months if stored in a cool, dry place away from direct sunlight and heat sources.

Final Thoughts

While chili crisp doesn’t necessarily need to be refrigerated, it’s a good idea to do so if you live in a hot or humid environment or if you plan on keeping it for an extended period. 

Storing chili crisp properly in a cool, dry place, using airtight containers, and labeling the container with the date opened are essential steps to maintain flavor and quality. 

Freezing chili crisp is also an option for long-term storage. And always remember to trust your senses when determining if your chili crisp has gone wrong. 

References:

  1. https://cooking.nytimes.com/recipes/1022366-chile-crisp
  2. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/food-contamination
Shari Mason

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