Frequently Asked Questions
Where's EXTRA EXTRA based out of?San Francisco.
Our business operations happen in wonderful Noe Valley.
Our chili crunch is made on Treasure Island, overlooking the city and Bay Lights.
When will you offer more flavors?When they’re perfect and when we feel we can make more than one variant at a time with high quality. There’s a lot involved!
We know you want it.
What can I do to help EXTRA EXTRA?Two things:
Give us feedback. Send us messages on Instagram and tell us what you think and what you want!
Tell your friends about us!
How can I cancel my subscription?At the top of the site, there’s a login button or a three bar menu that, once clicked, will show a login button. When you log in, you’ll see the ability to cancel your subscription.
Or contact Carter@ExtraExtraCrunch.com
Can I stock EXTRA EXTRA in my restaurant or bar?You sure can! Just reach out to carter@extraextracrunch.com and we can discuss special pricing.
Why do you de-seed all of your peppers?De-seeding our peppers is what makes EXTRA EXTRA as crunchy as possible. Seeds get leathery in all other chili crisps, so we decided to do the hard work to remove them so each bite contains only the best parts of our unique pepper blend.
Why offer monthly subscriptions?We make EXTRA EXTRA in small batches each month. Monthly subscriptions make it easier for us to keep our small operation running smoothly, but we do our best to always have a limited quantity of jars for one time purchases.
Do you really love EXTRA EXTRA?Seriously? Yes.
We eat so much of it.
How's Earl?
He’s just a little baby!
What sets EXTRA EXTRA apart?We bring a uniquely Californian, western perspective to the classic condiment.
Primarily-Mexican peppers, garlic, shallots, porcini mushroom powder, star anise, and cardamom create our distinctly savory depth — all in rich avocado oil.
How spicy is it?Solidly medium-spicy. It’s about as spicy as a jalapeno — and definitely nowhere close to a habanero. You’ll feel some kick, but it’s not the point.
Our primary pepper is guajillo, with some added kick from abrol, korean, and Japanese pepper.
Do you sell wholesale to stores?We do! Reach out to Carter@ExtraExtraCrunch.com