Giddyup - Seasonal

Giddyup is our warmest, toastiest chili crisp yet. Built with the same signature crunch and savory depth as the rest of the Hei Ma lineup, this one swings sweet just as easily as savory.

This batch is packed with crispy buckwheat groats for extra nuttiness and crunch, black and white sesame seeds, warming cinnamon and green cardamom, and a little orange peel for Lunar New Year-coded luck. The result is deeply aromatic, lightly spicy, and strangely addictive. It smelled like Christmas in the kitchen when we made our first batches for our Winter 2025-26 club release! It tastes incredible on everything from roasted squash and pork chops to vanilla ice cream and sourdough toast with butter.

The peppers in this batch are especially meaningful.

This season, we sourced peak-season Korean chiles from farmer and seed preservation expert Kristyn Leach of Gohyang Seed Campus in Sebastopol. Kristyn calls these gyopo peppers, named for a word describing Koreans living away from home. Unlike many commercially available peppers bred for industrial agriculture, these heirloom peppers have been carefully selected over many growing seasons for flavor and resilience here in Sonoma County.

We also used Chinese lantern peppers grown by Scott Chang-Fleeman, formerly of Shao Shan Farms. Originally sourced from Guizhou province in China, these peppers are bright, sweet, and medium hot, bringing balance and depth to the blend.

Giddyup was the first original recipe under the new Hei Ma label, so it's fondly named appropriately. Hope you enjoy it! 

Limited quantity available.

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Ingredients: Olive oil, crispy buckwheat, chiles (gyopo, Chinese lantern), sesame seeds, sugar, tangerine peel, apple cider vinegar, salt, ginger, Sichuan peppercorns, cinnamon, green cardamom, star anise, cloves.

Heat level: Medium