Thami Letto is a handcrafted Burmese rice and noodle topper made from crispy fried onions, roasted peanuts, sesame seeds, gram flour, aromatic spices and sunflower oil. The fish version also includes sardines and fish sauce for deep umami richness.

It is designed to transform plain rice or noodles into a flavour packed meal in seconds. Inspired by Htamin Let Thok, a beloved Burmese street food dish, and made by a mother and son in Hackney, London.

Yes. Thami Letto is fully cooked and ready to enjoy straight from the jar. No prep needed. Spoon it onto freshly cooked rice or noodles, mix well, and eat. It also works brilliantly on toast, as a dip, or stirred into stir fries.

It has a rich, warming kick. Not overpowering, but enough to wake up your tastebuds. The heat is medium and well balanced by the natural sweetness of the fried onions and the creaminess of the peanuts and sesame. If you enjoy dishes like sambal, chilli oil or spicy chutneys, Thami Letto will feel right at home.

The fish version contains sardines and fish sauce, giving it a deep, savoury umami richness. It is the version closest to the original Burmese Htamin Let Thok tradition.

The vegan version skips all animal products and doubles down on roasted peanuts and sesame seeds for a bolder, nuttier base. It is completely plant based and just as satisfying as the original. Some people actually prefer it.

Plenty. Thami Letto is extremely versatile. Some of our favourite uses beyond the bowl:

• Spread on warm toast or flatbread with a fried egg
• Stirred into scrambled eggs in the last 30 seconds of cooking
• Mixed into fried rice at the end over high heat
• Used as a marinade base for chicken or salmon
• Loosened with water and soy sauce as a dipping sauce for dumplings
• Spooned over grain bowls as the dressing and seasoning combined

Once mixed through rice, top with fresh coriander, sliced onions, spring onions and a squeeze of lemon or lime to finish.

The vegan version is 100% plant based and suitable for both vegetarians and vegans. It contains no animal products of any kind.

The fish version contains sardines and fish sauce, so it is not suitable for vegetarians or vegans. However it is halal friendly. All ingredients meet halal dietary standards and no alcohol or non-halal substances are used in its preparation.

Yes. Both versions contain peanuts and sesame seeds. The fish version also contains fish in the form of sardines and fish sauce.

Both products are made in a kitchen that handles nuts, sesame and other common allergens. Please check the full ingredient list and allergen information printed on the jar label before consuming if you have any allergies or intolerances.

No. Both versions of Thami Letto contain gram flour. While gram flour is made from chickpeas and is naturally gluten free on its own, our product is made in a kitchen that also handles wheat and other gluten containing ingredients. We cannot guarantee there is no cross contamination, so we do not label Thami Letto as gluten free.

If you have coeliac disease or a serious gluten intolerance, please bear this in mind before ordering.

Gram flour, also known as chickpea flour or besan, is made from ground dried chickpeas. It has a naturally nutty, slightly earthy flavour and turns golden when fried. It is a staple ingredient across South Asian and Southeast Asian cooking.

In Thami Letto, gram flour is fried until golden before being blended with the other ingredients. It adds a toasty body and depth that thickens the mixture and helps it cling to rice and noodles. It is one of the ingredients that makes Thami Letto genuinely different from other condiments in jar format.

Each jar carries a best before date. Unopened, store in a cool dry place away from direct sunlight. Once opened, refrigerate and use within 3 to 4 weeks for the best flavour and freshness. Always use a clean dry spoon to avoid contamination.

Yes. We ship across the UK via tracked delivery. Every jar is carefully packed and sealed for freshness and we aim to dispatch all orders within 1 to 2 working days.

Every jar is made by hand in small batches by Burmawala Kitchen in Hackney, London. We are a small independent family business bringing authentic Burmese flavours to British kitchens. Fresh, bold and honest.

Htamin Let Thok is deeply savoury, nutty and aromatic. The dominant flavours are roasted peanuts and sesame seeds, with warmth from Burmese spices and richness from crispy fried onions. The fish version adds an umami depth from sardines and fish sauce. The overall effect is bold, rounded and satisfying in a way that is completely unlike anything else.

The closest comparison most people reach for is chilli crisp, but Htamin Let Thok leads with nuttiness rather than heat. It is gentler on spice, heavier on flavour, and designed to coat every grain of rice rather than sit on top as a condiment.

They share the same format: an oil based condiment in a jar, brilliant on rice and noodles, deeply savoury and very moreish. But the flavour profiles are quite different. Chilli crisp leads with heat and the numbing tingle of Sichuan pepper. Thami Letto leads with roasted peanuts, sesame and Burmese spices. The warmth is present but gentle.

The other key difference is how you use them. Chilli crisp is typically spooned on top as a finishing condiment. Thami Letto is mixed all the way through so every grain of rice is coated. A lot of our customers keep both in the kitchen. They are not really in competition.

Burmese food is still relatively rare in the UK. There are a handful of Burmese restaurants in London, but outside of the capital your options are limited. That is part of why we started Thami Letto.

We wanted to make one of Burma's most beloved dishes accessible to anyone in the UK without needing to find a specialist restaurant or source hard to find ingredients. Thami Letto ships across the UK and is ready to use straight from the jar. It is the easiest way to bring Burmese cooking into your kitchen today.

Yes, and it works brilliantly. Because Thami Letto is already a fully seasoned mixture of oil, spices, peanuts and sesame, it functions as an instant flavour base for all kinds of cooking.

Some of the ways we use it as a cooking ingredient include stirring it into fried rice over high heat in the final minute, using it as a marinade for chicken or salmon, loosening it with water and soy sauce to make a dipping sauce, and adding a spoonful to scrambled eggs just before they come off the heat. Once you start thinking of it as an ingredient rather than a condiment, the possibilities expand considerably.