تشيلي كرانش بالكمأة السوداء

The black truffle really comes through without overpowering the chili—it’s earthy and deep, and the crunch stays crisp even after a week in my fridge. I’ve been putting a spoonful on scrambled eggs and plain rice, and it turns both into something special.

The smoky-sweet chili base is great on eggs, but that deep, earthy truffle note takes it somewhere else entirely. I've been putting it on everything from rice to avocado toast, and the jar is somehow already half empty.