This miso chilli oil blends Kashmiri and Teja chillies with a complex backing of warm spices (star anise, cinnamon, and black cardamom) and Tirphal (Indian Sichuan pepper) for a mild-to-medium, highly aromatic heat. We think it's perfect as a dip or for drizzling over eggs, dumplings, noodles, or rice.
PSA: While the Miso Chilli Oil is a spoonable, pourable oil infused with aromatic spices and Tirphal, the
King Chilli Miso is a concentrated cooking paste that packs the ferocious, slow-building heat of Bhut Jolokia (a little bit goes a long way!). Think of the oil as your everyday condiment for eggs, dumplings, noodles, or rice, and the paste as your high-impact secret ingredient for intense noodle broths, stir-fries, and marinades.
Brown Koji Boy is a Goa-based culinary brand founded by Prachet Sancheti. They focus on redefining Indian cuisine by fusing traditional Japanese fermentation techniques with local Indian ingredients. The brand is known for its "no-fuss" approach, using zero preservatives or additives to create deep umami flavours. They are recognized for experimenting with "as local as it gets" ingredients—including chana dal, Goan red rice, and even Feni—frequently collaborating with restaurants and chefs across India to develop limited-edition menus and unique flavor profiles like Hatcho Miso Ice Cream or Miso Mithai.
