Meet the chef
Calvin Eng is a Cantonese chef born and raised in Brooklyn, NY— he was the former Chef De Cuisine at the industry favorite, Taiwanese-American restaurant, Win Son but is currently working on a Cantonese-American concept, Bonnie’s. Loud Grandma was born when he partnered up with fellow Brooklyn native and high-school bud, Ben Gabriel to fine-tune their own version of chili crisp, with a little something extra ; )
Word spread, popularity grew, and in order to really bring their Loud Grandma chili crisp to the people, they started working with Pot d’Huile.
When Brooklyn meets booyah
There are hot sauces with legendary worldwide status, like Tabasco, Cholula, Frank’s Red Hot Sauce, sriracha, and all kinds of chili crisp, many of which you’ll see jars in restaurants (sometimes it’s just for the kitchen crew to use), the pantries of both home cooks and chefs, dorm rooms, and tucked into desk drawers at work.
Chili crisp fans love to debate who makes their favorite version: each one offers ingredient variations and tweaks to a complex flavor profile—a combination of spice (but not too much), umami, a hint of sweetness, and numbing peppercorn—with a namesake satisfying crunch. Many chefs create their own version of a chili crisp, and if you’re chef Calvin Eng, you add that extra-special herb infusion: hemp CBD.
Loud Grandma is not designed to be one of those blow-the-roof-off-your-mouth chili oils. The spice level is approachably hot, which is why it plays nicely with so many dishes. But it’s feisty: just take one look at the character on Loud Grandma’s jar, with a joint in her mouth and a no-nonsense look on her face. There’s a well-considered mix of chilis, and that unmistakable fruity flavor and numbing sensation (málà) from Szechuan peppercorn. (Oooh, tingles.) It’s savory, with notes of garlic and onion, and the Pot d’Huile extra-virgin olive oil adds a little herbal kick; plus some earthy savory funk from fermented black soybeans. Tomato paste also helps build even more layers of complexity, and then there’s the crunch (thanks to the chili flakes and roasted soybeans). Cue the chili symphony!
Hot sauce with benefits
Through collaborating with Pot d’Huile, chef Calvin Eng and designer pal Ben Gabriel developed a CBD version of Loud Grandma that is designed to be measurable and customizable to your preferred milligram dosage. Since both teams are committed to top-shelf ingredients and sourcing, the addition of Pot d’Huile made from premium, extra virgin olive oil and full-spectrum hemp provided the ideal infusion. Quality olive oil has many health benefits, and they also used grapeseed oil, which has high levels of beneficial polyunsaturated fats.
Loud Grandma is designed to be versatile, and is just waiting to be spooned over your rice bowls (from plain rice to your leftover fried rice), noodles and pasta, soups, instant ramen, stir-fries, vegetables (it’s so good with green beans, asparagus, and cucumber—and try it over ripe tomatoes!), dumplings, and is brilliant with pork, seafood, and fried chicken (you can also try it on your burger). Since it isn’t tooooo spicy, you can mix it into your scrambled eggs (or top your fried eggs with it). Try adding Loud Grandma to sauces and dressings and marinades (it’s excellent with tofu). And then there’s the unexpected winning pairing with vanilla ice cream, or as the secret ingredient in chocolate brownies or cakes.
Our collaborative products
All our collaborative products are made with Pot d’Huile hemp infused CBD olive oil made with first cold-pressed, single-varietal, USDA-certified organic, extra virgin olive oil from small family farms in California.
We source our full-spectrum CBD from hemp grown on a farm that is currently seeking their USDA organic certification. Every lot is tested for mycotoxins, pesticides, heavy metals, and THC compliance, with rigorous third-party testing. Our partner uses a safe solvent extraction process. With all the shady CBD flooding the international market, we demand transparency, tracking, and testing if we’re going to infuse it into our premium olive oil.
In order to preserve the flavor and sass of Loud Grandma, it should be refrigerated after opening.
This product contains soy and sesame seeds.