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Think fragrant chili oil, Hong Kong borscht, and more.

What I didn’t know then — and have since learned — is that what was delighting my taste buds was a Mexican chili oil with roots in Orizaba, Veracruz, known as salsa macha.

Now the millennial grocer has its own brand of fried alliums in chili oil, and I can’t get myself to buy it.

The brand is only targeting companies that use the terms “chile crunch” and “chili crunch,” not “chili oil,” “chili crisp,” “chili sauce,” or other similar names for the condiment.

Now Bisbee says the club is working with its restaurant suppliers, trying to scorch the javelinas with a one-million Scoville-unit chili oil that the club can spray over the turf without killing it.