OUR STORY
Made in Texas. Inspired by everywhere.
Blackland makes chili crisp in Fort Worth, Texas, with 100% avocado oil, layered flavor, and distinct texture.
A spoonful of something aromatic, savory, crisp, warm. The finishing touch that brings you back for another bite.
Deep roots. An open table.
Named for the prairie. Made in Fort Worth.
Our name comes from the Blackland Prairie of North Texas, known for its dark soil and deep roots. It connects the jar to the place where we're building Blackland.
Fort Worth is home. Our table leaves room for more: noodles beside barbecue, familiar dishes with a different finish.
We weren't looking for more heat.
We were looking for more flavor.
When we started Blackland, we weren't chasing the hottest jar. We wanted something that brought more to the table—layered savory flavor, rich aromatics, and satisfying texture. A balanced spoonful that complements the food, with heat that supports every bite.
- Aroma.
- Savory depth.
- Texture.
- Then heat.
In that order.
Built slowly. Finished boldly.
We start with 100% avocado oil, a clean canvas for layered flavor.
We slowly infuse the oil with aromatics, then carefully strain it before combining it with chiles, crisp shallots, shiitake, and seasonings. Each expression has its own character, built around savory depth, balanced heat, and satisfying texture.
Patience is an ingredient.
Each step has a purpose: depth from the aromatics, balance in the chiles, and a satisfying crisp texture.
Good food doesn't need a rulebook.
Spoon it over pizza, stir it through noodles, or add a little to your morning eggs. Start with a little and make the meal your own.
Then leave the jar on the table. There is always another bite.
Made here. Shared everywhere.
Flavor first. Whatever comes next.
A better last spoonful.
Explore Original, Garlic Shallot, and Spicy.
Three expressions. Find your first spoonful.