Flavor Index Lab Team
Momofuku Chili Crunch vs Fly By Jing Original Sichuan Chili Crisp — a side-by-side comparison on flavor, crunch, heat, and value. One jar is sweet, one is savory. Here’s which one wins.
GUIZ Original vs Fly By Jing Original Sichuan Chili Crisp — a side-by-side comparison on crunch, flavor, settlement, heat, value, and which jar earns the spot in your kitchen.
GUIZ makes two chili crisps: a crunchy, spice-forward Original and a chewy, umami-driven Fermented Black Bean. This comparison breaks down what each one does, which one to buy, and how they work together.
GUIZ Chili Crisp with Fermented Black Beans delivers layered umami from douchi and doubanjiang. Deep flavor, minimal oil, but the chewy texture misses the crunch that defines the category.
GUIZ Original Chili Crisp delivers Guizhou-inspired flavor with peanuts, Sichuan peppercorn, and broad bean paste. Detailed review with tasting notes, ingredients, and tier rating.
Momofuku’s Mild Garlic Chili Crunch earns a GOOD — grapeseed oil, seaweed, yeast extract, and coconut sugar build something genuinely interesting. Just don’t expect any heat.
Momofuku’s Extra Spicy Chili Crunch swaps the original’s front-loaded burn for a slow, center-of-tongue habanero build — and ends up feeling less spicy than the jar it’s trying to outdo. Phil’s verdict: Skip.
Momofuku’s Black Truffle Chili Crunch is GOOD — more bits than their standard jars, real truffle presence up front, and a heat that builds and lingers. The sweetness holds it back from being great, but that’s a Momofuku thing, not a this-jar thing.
Momofuku Chili Crunch leads with sweetness — coconut sugar and grape seed oil create a honey-butter opening that masks the chili underneath. Phil’s verdict: AVERAGE.
One box, four products, one question: are they actually different from each other? A side-by-side breakdown of the Original, Extra Spicy, Extra Crunchy, and Sweet & Spicy from Fly By Jing.