Silla Chili Garlic Oil in Your Kitchen Counter

Silla is that kind of condiment that doesn't quietly blend in. It shows up. It crackles. It hugs your taste buds, then leaves a little kick on its way out - just to remind you who's boss.

 

What Makes Silla Different?

Silla is made the old-school way:

• Real siling pula (labuyo) — for that bold, Filipino heat
• Fresh garlic — chewy, never bitter
• Premium oil — smooth and silky, but never greasy

Everything’s done in small batches, so what you get is fresh, fragrant, and full of care.

Silla’s secret weapon is it turns the simplest meal into something irresistible.

 

Try this:

• White rice + egg + Silla = flavor explosion
• Tinapa flakes + Silla = next-level breakfast
• Fried tokwa + toyo + Silla = chef’s kiss.

Basically, if it’s edible, it probably needs Silla.

 

How to Store:

Because Silla is made with love and no weird stuff, it’s best to:

• Keep in a cool, dry place
• Away from sunlight
• Refrigerate in temperatures between 18 and 25C.

 

One Last Thing:
If you haven’t tried Silla yet… what are you waiting for?

We won’t say it’ll change your life — but your fried rice will never be the same again.

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