Chili Crunch Nấm Truffle Đen

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.

The smoky-sweet base is nice, but the truffle flavor felt more like an afterthought than the main event on my eggs. I’ll finish the jar, though the heat level is pretty mild for a crunch.