Chili Oil

Chili oil is a condiment made by infusing a neutral or aromatic oil, most often vegetable, sesame or peanut oil, with dried chili peppers and often other aromatics such as garlic, ginger, star anise or Sichuan peppercorns. The chilies are typically toasted or fried in the hot oil to release their color and capsaicin, producing a red-tinted oil that ranges from mild to very hot depending on the peppers and preparation used. It is a staple condiment across Chinese, particularly Sichuan, and other East and Southeast Asian cuisines, drizzled over noodles, dumplings, soups and stir-fries to add heat, aroma and a distinctive toasted flavor.