Laoganma Chilli Sauce with Fermented Soybean, 280g

Laoganma Chilli Sauce with Fermented Soybean, 280 g is one condiment that will forever have a special place on the dinner table around the globe. This food product combines rich, pungent flavour of traditionally fermented black soybeans and fiery whole red chillies, all cooked down slowly in golden aromatic oil. The flavour profile and traditional preparation ultimately create a funky, savoury, and very spicy sauce that you’ll never forget, and likely get addicted to.

“Fermented soybean to Chinese cooking is like hing (asafoetida) to Indian cooking  — a pungent, transformative ingredient that elevate taste and aroma.”

What makes it special

• Flavour profile – Robust, earthy, rich umami, and fiery
• Heat Level – Savoury kick, but manageable
• Key ingredient – Fermented black soybean
• Best used as – Use in marinade, dip or as a stir-fry base

The star ingredient — fermented soybean

Fermented black soybeans or douche in Chinese are aged until they are umami rich and deeply savoury. Consider them as a bold flavour anchor just like dried mango powder or fermented mustard that helps deepen the flavour of Indian curries. They feature multi-dimensional flavour like tangy, savory, sweet that gives them more depth than any ordinary chilli sauce.

How to use it in your kitchen

A wonderful sauce for Indian and Indo-Chinese dishes, suitable for vegetarians. Bring it home for these five reasons.

• Dal tadka with a twist

Add half a teaspoon to regular toor or masoor dal tadka. The fermented soybean adds subtle earthiness to the dal that is noticeable but not overpowering. Guests will surely rave about the taste.

• Hakka noodles & Indo-Chinese stir-fries

Add a good scoop to your Hakka noodle or veg Manchurian gravy base. It eliminates the need for multiple sauces and packs a full umami flavor in a single jar.

• Paneer or tofu stir-fry

Coat Laoganma, soy sauce with a little sesame oil and toss in the pan-fried paneer or tofu cubes. For a quick and fiery weeknight meal, serve with roti or rice in less than 15 minutes.

• Spicy chaat dressing

Add a small portion with tamarind chutney and pour it carefully over tikki or papdi chaat to enjoy a fusion topping that delivers multi-sensation like heat, smokiness and unexpected depth.

• Table condiment for parathas & dosas

Enjoy punchy heat, umami flavour dip by serving straight from the jar to use with plain parathas, moong dal dosas, and even idlis. The kick and taste will linger on your palate for long.

Pro tips

• Always scoop solids and oil at the same time — the fermented beans are concentrated with flavour.
• Apply sparingly in first few applications as fermented flavors of soybeans are strong and builds rapidly.
• It is superb with sesame oil, garlic and ginger,  all regular condiments in the Indian kitchens.
• One of the best and simplest breakfasts you could have is to mix it into plain steamed rice with a fried egg on top.

Shelf life & storage

Keep the product out of direct sunlight and in a cool, dry place. Refrigerate and use it within 3 months after opening.