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–+ servings
Jar of chili oil.
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Homemade Flavourful Chili Oil

An easy and flavourful chili oil, infused with Sichuan peppercorn, cumin and fennel seed.
Course Condiment
Cuisine Asian, Chinese
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 20
Calories 27kcal
Author Michelle

Ingredients

  • 3 tablespoon ground Sichuan peppercorn reduce the amount if you don't like the tingly/numbing sensation
  • 1 teaspoon whole coriander seed
  • ½ tablespoon whole fennel seed
  • ½ tablespoon whole cumin seed
  • ¾ C chili flakes divided
  • 1 teaspoon sea salt
  • 1 teaspoon paprika powder
  • 1 C neutral oil such as peanut or grapeseed
  • 4 whole star anise
  • 1 stick cinnamon

Instructions

Clean and sterilize the jar:

  • Thoroughly wash and clean a 1.5 C heat/oven-safe mason glass jar and lid.
  • Sterilize by placing the jar and lid in a large pot of hot boiling water for 2-3 minutes.
  • Carefully remove the jar and lid from the boiling water and place them onto a clean baking tray. Place the tray into a hot oven (about 300F) for 10 minutes, until all the moisture has evaporated.
  • Remove the tray from the oven and let it cool.

Grind the spices:

  • Place the ground Sichuan peppercorn, coriander seed, fennel seed, cumin seed and ½ C chili flakes into a spice grinder. [If you don't like the chili flake texture in the oil, you can grind the remaining ¼ C of the chili flakes].
  • Blitz until the spices are finely ground.
  • Transfer the ground spices into the clean, sterilized jar.
  • To the jar, add the remaining ¼ C chili flakes, 1 teaspoon sea salt, and paprika powder.

Heat the oil:

  • In a small saucepan, add in the neutral oil, star anise and cinnamon stick.
  • Heat the oil over medium heat, until it registers a temperature of 225°F.
  • Remove the star anise and cinnamon stick with a slotted spoon and discard.
  • Carefully pour the hot oil into the glass jar. [Some bubbling may occur].
  • Give the chili oil a stir with a spoon and seal the jar with the lid.
  • Let cool at room temperature.
  • Chili oil is ready to use but will develop more flavour and colour as it sits.
  • For longer storage, place the chili oil into the fridge.

Nutrition

Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 262mg | Potassium: 180mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2633IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg