We have these two chili oils and there is a huge difference in their heat levels. Ingredients are the same on both. The red labeled one is standard grocery store and i can add 1-2 tbsp of this to get a good heat, the blue labeled one i think we got at an asian market and it makes me sweat and contemplate life if i add more than a pea sized amount. Anyone had the blue one before and know why its so freaking hot? My wife wont touch it after i added too much first trying it out. [chili crisp](https://imgur.com/qOQr1oi.jpg)