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Schezwan Sauce
Indian Cooking Pastes & Sauces1 kg pouchHalal

Schezwan Sauce

Serve authentic fiery Indo-Chinese flavors with our premium bulk Schezwan Sauce.

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Schezwan Sauce is a fiery and flavorful condiment inspired by Chinese Sichuan cuisine and widely adopted in Indian Indo-Chinese dishes. Known for its spicy, garlicky, and tangy taste, Schezwan Sauce adds a vibrant kick to stir-fries, noodles, fried rice, and appetizers.

For Indian restaurants, catering services, and commercial kitchens in the USA, bulk Schezwan Sauce provides a ready-to-use, consistent, and bold flavor base, allowing chefs to deliver restaurant-quality Indo-Chinese dishes efficiently while maintaining the perfect balance of heat and taste.

Why kitchens choose it
  • FDA compliant – guaranteeing safety, hygiene, and consistency
  • Consistent flavor, heat & texture – delivers the bold Schezwan taste in every batch
  • Hygienically processed & shelf-stable – retains color, aroma, and fiery flavor for long-lasting use
On the menu
  • Classic Indo-Chinese Dishes – Schezwan Noodles, Schezwan Fried Rice, Schezwan Chicken, and Paneer Schezwan
  • Appetizers & Stir-Fries – Dumplings, Spring Rolls, Manchurian, and vegetable stir-fries
  • Fusion Menus – Wraps, bowls, and modern Indo-fusion creations
  • Chef Benefits – Pre-prepared sauce saves time, ensures consistent flavor, and simplifies large-scale cooking.With ready-to-use Schezwan Sauc
Foodservice spec
Pack1 kg sealed pouch
MOQ50 kg (50 pouches, mix any bases)
Shelf life18 months ambient
Yield10–18 portions per 1 kg pouch when prepared with protein, depending on the dish and portion size.
StorageStore in a cool, dry place away from direct sunlight. Refrigerate promptly after opening and use within 5–7 days.
AllergensAllergen information pending
CertificationsFDA · ISO · Halal · HACCP · GMP
AvailabilityShown to trade accounts

Full specification sheet and allergen statement per lot available to trade accounts on request.

Preparation
From pouch to plate
  1. Sear or sauté the protein (or vegetables / paneer) to colour.
  2. Add the base — typically 100–125 g per portion — and bring to a simmer.
  3. Adjust consistency with stock or water; simmer until the protein is cooked through.
  4. Finish to the house style (cream, butter, fresh herbs, a squeeze of lemon) and plate.

Sterilised with advanced Japanese technology. No preservatives.

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