The House of Spices

What is Chilli Oil?

Chilli oil is a condiment made primarily of oil with chilli peppers/flakes, infused with a special blend of aromatics. It is commonly consumed in Chinese and other Southeast Asian cuisines, however it has variations too. In Italy, chilli oil is rather made with olive oil and dried chilli peppers and is commonly known as olio di peperoncino. 

 

This condiment is extremely versatile, works great for dipping/drizzling over any dish from any cuisine. It’s got a smoky, spicy flavour that can elevate literally any dish. Have it with noodles, pasta, dumplings, pizza, salads, or even cook with it - the options are endless.  Making your own chilli oil is great as it doesn’t have MSG or any other additives. It also has a fresh nutty aroma that the store bought ones cannot deliver.  

 

Do I need to use any specific chilli flakes for this recipe?

Traditional Chinese chilli oil recipes use Sichuan red chili flakes which are made by frying whole chillies until crisp before grinding. The frying enhances the flavour, colour and texture. If you have them, go ahead and use them. If you don’t, simply use any chilli flakes that are made from dried peppers or peppers that have been fried/roasted for a bit. In my case, I used homemade chilli flakes by simply drying peppers before crushing them. 

 

Keep in mind not to use Italian style red peppers flakes that are mostly usually roasted. Since it's already dark (due to roasting), pouring hot oil over may cause it to burn very easily.

 

Can I skip the aromatics?

Yes, but I do not recommend it! The aromatics add a unique depth and flavour to the chilli oil. If you would like to make a very concentrated chilli oil, I would recommend adding at least the bay leaf, cinnamon, star anise and peppercorns. In order to create a well balanced version that's not too overpowering, I recommend adding the other aromatics too (black cardamom, cloves, ginger and garlic) in addition to the ones mentioned above. It helps bring a great overall taste and complexity. 

 

How do I reduce/increase the spice level?

The spice level all depends upon the variety of chilli flakes you use. Some chilli peppers may be mild and some may be hotter. The quantity you use also makes some difference. If your chilli flakes are hotter than your liking, feel free to reduce the quantity by 1/4th.

 

How long can I store the Chilli Oil for?

The chilli oil has a long shelf life when stored properly in an airtight container. When stored in the fridge, it will last about 6 months and when stored at room temperature, it will last at least a couple of weeks (depending on where you live). 

 

Any substitute for the ingredients mentioned? 

There are a few substitutes available for this recipe:

1. You can use any neutral flavoured oil for this recipe. I use vegetable oil, but you can use canola, peanut, etc. 

2. You can use any chilli flakes of your choice, based on what’s available where you are located. I recommend using the ones that have been fried or dried rather than roasted. 

3. Feel free to omit any aromatics that you don’t have readily available. 

 

Any cooking tips for this recipe?

1. Do not allow your oil to smoke. You want the oil to simmer (not boil) to allow all the flavours to infuse. If it smokes, remove from heat immediately and allow it to slightly cool down before simmering it again.

2. Ensure not to pour the hot oil over the chilli flakes immediately as the chilli flakes will probably burn right away. Give the oil a minute to cool down before pouring it over the chilli flakes.