CASAZUL Macha Inferno Crunch Review: crunchy Mexican-style chilli oil with a proper kick

I’ve been on a bit of a chilli oil kick lately, so I grabbed this CASAZUL Macha Inferno Crunch pack of two to see if it could replace my usual Lao Gan Ma style chilli crisp and the random Asian supermarket jars I buy. I used both jars over about three weeks, mostly on eggs, rice bowls, noodles and the occasional pizza. I’m not a chef, just someone who puts chilli oil on pretty much everything that looks boring.

First thing: this is clearly more of a Mexican-style salsa macha than the Chinese chilli crisp a lot of people are used to. So if you’re expecting that exact same taste, you’ll be surprised. The Árbol and Guajillo chillies give it a different kind of heat and flavour, and the rapeseed oil plus nuts and seeds make it feel heavier but also richer. I’d say it sits somewhere between a condiment and a topping you can almost eat with a spoon.

During those three weeks, I tried to use it in a few different ways: straight on food, mixed into mayo, stirred into noodles, and as a quick marinade for tofu. That gave me a good idea of how flexible it is and how fast you can actually get through 155g. Spoiler: if you like chilli oil, a jar goes down faster than you think, especially with the crunchy bits taking up some of the space.

Overall, my first impression was positive: it smells good, has a decent kick, and the crunch is satisfying. But it’s not perfect, there are a couple of small annoyances, and for the price you have to actually like this Mexican-style profile, otherwise you’ll feel like you paid extra for something you use twice and forget in the cupboard.

On the taste side, this is where I formed the clearest opinion. The first spoonful I tried was straight on fried eggs. The smell hits you first: roasted garlic, a bit of smokiness from the chillies, and that nutty aroma from the peanuts and sesame. It smells nice and inviting, not harsh or vinegary like some hot sauces. If you like garlic and roasted notes, you’ll probably enjoy just opening the jar.

The flavour itself is fairly rich. You get the nuttiness right away, then the chilli comes in with a smoky, slightly fruity note from the Guajillo, and a sharper heat from the Árbol. The garlic sits in the background but is definitely there. It’s not a clean, sharp heat like a vinegar-based hot sauce; it’s more of a warm, lingering heat that builds up after a few bites. I’d rate the heat as medium: spicy enough that you feel it, but not the kind of thing that ruins your meal if you overdo it a bit.

Compared to the popular Chinese chilli crisp brands, this feels less salty and less MSG-forward, but more nutty and smoky. On rice and noodles, it works well. On pizza, I found the smokiness a bit odd with tomato sauce, but still okay. On avocado toast and eggs, it shines: the fat from the avocado or yolk matches the oiliness and it all blends nicely. Mixed into mayo as a quick dip, it gave a good colour and flavour, though the nut bits make it a bit chunky.

My only real gripe is that after a few days of heavy use, the taste can feel a bit samey because it’s quite strong on the nut and garlic side. It’s not a very neutral chilli oil. If you want something that just adds heat and a light chilli note, this isn’t it. But if you want a chilli topping that actually changes the character of the dish, then the taste here is pretty solid and quite addictive.

On value, this is where opinions will split a bit. You’re getting two 155g jars, so 310g total. Compared to cheaper supermarket or Asian-shop chilli oils that come in slightly bigger jars for less money, this is on the pricier side per gram. You’re clearly paying for the small-batch, handmade in Brighton angle and the more premium ingredient story (cold-pressed rapeseed oil, specific chillies, etc.).

From my usage, one jar lasted me about 10 days with regular use (roughly one big teaspoon a day, sometimes more). If you’re more restrained and use half teaspoons, you can stretch it further, but then you’re not really enjoying the full crunch and richness. For someone like me who uses chilli oil almost daily, this ends up being a bit of a luxury item rather than an everyday staple.

That said, the quality is pretty solid. You can see and taste the nuts, seeds, and chilli pieces; it doesn’t feel watered down or cheap. If you compare it to other “fancy” chilli crisps and artisanal condiments sold online or in delis, the price is in the same ballpark. So it’s not outrageous, it’s just not budget-friendly either. It makes more sense as a treat, a gift, or something you keep for dishes you actually care about, not for drowning every random Tuesday pasta.

In short: if you just want chilli heat, there are cheaper options that get the job done. If you specifically want a Mexican-style, nutty, crunchy chilli oil that’s vegan and made in the UK, then the price is acceptable, but still not cheap. I don’t regret buying it, but I’d probably rotate it with more affordable jars rather than rely on it as my only chilli oil.

On the design and usability side, the jar is pretty standard: short, round glass jar with a screw-top lid. It looks nice enough on the table, and the glass feels thick and solid. No complaints there. The lid screws on and off without drama, and after a couple of weeks of opening it daily, it still sealed fine with no leaks in the cupboard.

Where it gets a bit annoying is how you actually get the product out. Because this is a chilli oil with a lot of chunky bits (peanuts, sesame seeds, chilli flakes, garlic), you need a spoon, not just a drizzle. The opening is wide enough, but you do have to dig around a bit to get a balanced spoonful with both oil and crunch. After a few uses, the rim of the jar gets oily and a bit messy, so you end up wiping it now and then if you don’t want a greasy jar living on your shelf.

Another small thing: once you’ve been in the fridge (I kept one jar in the cupboard and one in the fridge to test both), the oil thickens a bit and you need to stir it. That’s normal for this type of product, but because there are a lot of solids, you end up scraping the bottom and sides more quickly than with a more liquid chilli oil. If you’re used to just tipping a bottle of hot sauce, this is more hands-on and a bit more effort.

Overall, the design is pretty solid. It looks decent, the glass is sturdy, and it feels like a proper pantry item rather than a cheap jar. But be ready for a bit of oil on your fingers, some stirring, and the occasional wipe-down. Not a deal-breaker, just something to be aware of if you’re picky about keeping your kitchen spotless.

The fragrance is very much part of the experience with this chilli oil. As soon as you open the jar, you get a clear roasted garlic smell mixed with chilli and nuts. It’s not subtle, and if you don’t like garlic, you’ll probably be put off immediately. I actually liked it: it smells like you’ve just fried garlic and chillies in a pan, which is basically what this kind of product is.

When you use it on hot food, the smell lifts even more. I noticed it especially when I put it on hot rice or stirred it into noodles; the heat from the food releases more of the aroma. My partner could smell it from the next room and commented that it “smells like a taco place”, which is pretty accurate. It gives off that warm, toasty chilli and garlic vibe rather than anything sharp or acidic.

In terms of lingering smell in the kitchen, it’s not too bad. It doesn’t stink up the whole place like frying fish or anything like that, but if you use a big spoonful, you’ll notice the scent hanging around for a little while. I didn’t find it unpleasant, but if you’re sensitive to food smells or live in a very small flat, you’ll be aware of it. On cold dishes like salads, the smell is milder and more controlled.

Overall, the smell matches the taste: strong, roasted and garlicky. It feels natural and food-like, not artificial. If you enjoy the smell of toasted chilli and garlic when cooking, you’ll probably be happy with this. If you prefer more neutral condiments that don’t announce themselves from across the room, this might feel a bit in-your-face.

The ingredients are where this product makes more sense. You’ve got Árbol and Guajillo chillies, peanuts, sesame seeds, roasted garlic, and cold-pressed British rapeseed oil. So you’re not dealing with some mystery vegetable oil and vague “spices”; it’s fairly straightforward and in line with a salsa macha style. If you care about what you’re eating, this is one of the stronger points of the product.

From a practical angle, the peanuts and sesame seeds are very present. You see them straight away in the jar, and they really bulk up each spoonful. That’s good if you want crunch and a nutty taste, but it also means this is definitely not for anyone with nut or sesame allergies, even remotely. The brand does flag that, but it’s worth repeating because the nuts aren’t just a trace – they’re a main part of the mix.

The rapeseed oil choice is interesting. It gives a clean taste and doesn’t overpower the chillies or garlic, but it does feel a bit heavier than some lighter oils. If you’re used to sesame oil-based chilli crisps or lighter vegetable oil mixes, this feels slightly richer and coats the mouth more. I didn’t mind it, but after a couple of very generous spoonfuls on rice, you do feel like you’ve added a fair bit of fat to the meal.

Overall, I’d say the ingredient list is honest and decent for the price bracket. You’re paying for actual nuts, seeds, and proper dried chillies, not just oil dyed red with chilli powder. If you care about vegan and preservative-free, it ticks those boxes too. Just be aware that the nut and seed content means it’s more of a rich topping than something you drown food in without thinking.

The presentation is clearly aiming at the small-batch, handmade vibe. You get two glass jars in a cardboard box. The labels are pretty clear: you see the chilli, garlic, and crunch angle straight away, plus the vegan mention and the Brighton, UK bit. It looks more like something you’d find in a deli than in a discount supermarket. For gifting, that’s a plus. For everyday use, I mostly care that it’s easy to grab and recognise in the cupboard, which it is.

Size-wise, each jar is 155g, which isn’t huge. Once you open it and see the oil level and the chunky bits, you realise you’re not getting a giant amount, especially compared to some 200–210g chilli crisps in Asian shops that are cheaper. On the other hand, this feels denser with nuts and seeds, so it’s not just pure oil. Still, if you’re heavy-handed like me, one jar can disappear in a week.

The label lists the key stuff properly: peanuts and sesame are clearly marked as allergens, and it leans hard on the Árbol and Guajillo chillies and the cold-pressed rapeseed oil. I like that it doesn’t pretend to be anything else: it’s Mexican-inspired salsa macha, not generic “chilli sauce”. There’s no fake health halo either beyond the vegan and preservative-free mentions.

In practice, my only real complaint on the presentation side is that the jars look slightly bigger than they feel once you start using them. It’s not a scam or anything, just that the weight and the visual don’t quite match what your brain expects. If you’re buying it thinking each jar will last you a month, you’ll probably be disappointed unless you use it very sparingly.

In terms of effectiveness in daily cooking, I tried to treat this as my main “make boring food less boring” tool for a couple of weeks. On some dishes, it works really well. On others, it’s just okay. The main strength is that a small spoonful changes both taste and texture thanks to the crunch.

Where it really shines for me:

• Eggs (fried, scrambled, omelettes): adds a nice kick and crunch, turns a plain breakfast into something more interesting.
• Rice bowls with veg or tofu: mixes nicely with soy sauce and gives both heat and a nutty bite.
• Noodles and ramen: stirred into broth or tossed with stir-fried noodles, it gives body and a smoky note.
• Grilled veg: a spoon on top of roasted cauliflower or potatoes works surprisingly well.

Where it was more “meh but it works”: on pizza and sandwiches. It adds heat, but the nutty crunch sometimes clashes with the texture. On a margherita pizza, for example, I preferred my usual chilli flakes and olive oil. Same with burgers: the nuts felt a bit out of place. It’s not bad, just not the best match.

As a marinade, I tried mixing a spoonful with a bit of lime juice and salt to coat tofu before baking. Flavour was good, but you do end up wasting some of the crunchy bits that just burn or fall off. So I’d say it’s better used as a finishing condiment rather than something you cook hard in the oven or pan. For quick dips (mixed into mayo or yoghurt), it’s decent, though the texture is quite chunky.