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"I use Lao Gan Ma for its mouth-numbing Sichuan peppercorns and aggressive umaminess — it lifts eggs, noodles, and even pizza — I also rely on Valentina for instant heat and acidity as a finishing sauce, and I keep mushroom powder (my preferred Po Lo Ku seasoning) on hand to boost umami in soups, broths, and cheese sauces." - Brooke Jackson-Glidden