Experimental / Zero waste - Northern Thai Prik Laap

WHAT IS PRIK LAAP - Prik laap is a complex and unique / northern thai chilli / mak wen pepper spice blend. - highly aromatic with layers of umami / pungent and earthy. Prik laap is at the heartbeat of isan laap cooking. can be used in - examples below laap kua - a spicy minced meat salad / raw meat or fish season served on rice and eggs / soups and broths / added to curry paste to build umami served in wok fried dishes / great on bbq meats and vegetables. a high umami season and spice blend flavour profile ? Our Prik Laap honours the foundations of Esan and Northern Thai cuisine Each batch evolves, balancing heat, acidity, bitterness, sweetness, and savoury intensity, creating a living product that reflects both place and moment. a blend of roasted aromats, smoky chilli and fragrant peppercorns, finished with roasted shallots and garlic. Why ZERO WASTE Matters ? Zero-waste food systems are no longer niche — they are becoming an operational and ethical necessity in hospitality / Chefs and restaurants are actively seeking solutions that reduce cost, improve margins, and align with sustainability goals without sacrificing flavour or identity. A zero-waste Prik Laap has the potential to inspire real change—honouring tradition while encouraging a new way of thinking. It respects the original foundations of Prik Laap while allowing it to evolve, developing deeper layers of umami over time through unique ingredients and careful balance This is Prik Laap rooted in heritage, but shaped by the future of hospitality.