Spicy Aromatic Chilli Oil

by | Dec 15, 2022 | Recipes | 0 comments

Book a Cooking Class to Master Spices


1 litre peanut or canola oil

1 red onion thinly sliced

6-8 cm piece ginger sliced

8 Star Anise

4 Cinnamon sticks

8 Bay leaves

8 Black Cardamon pods cracked open

4 Tbs Sichuan peppercorns

5 Spring Onions cut into logs

1.5 Cup Chilli flakes (either Kashmiri or Chinese chilli)

4 Tbs Sichuan peppercorns (ground)

Extra Star anise (6) and Cinnamon sticks (4)


Prepare all ingredients and sterilise glass jar ahead of time. 

Take care when making this oil and adding the ingredients to ensure you do not allow the oil to get too hot as it will boil over. Use a pot large enough to contain all ingredients with extra space. 

Heat oil in a stainless steel pot taking care to watch the oil. My rule is I never turn my back on a pot of oil on the stove top. 

To test the heat of the oil throw in one of the bay leaves and if it gently sizzles, the oil is ready. If it burns at smoking point, remove the oil from the heat for a few minutes to take the intensity away, then return to the heat.

Carefully add the onions and ginger and spring onions, followed by the star anise, cinnamon, bay leaves, cardamon pods, spring onions and sichuan peppercorns. 

Cook until the onions are beginning to brown, then remove from the heat and carefully lift out the solids with a slotted spoon. 

Add chillie flakes and ground Sichuan pepper and the additional star anise and cinnamon. 

Allow to cool before bottling 

This aromatic oil has a very long shelf life

Recipe credit – Inspired by Adam Liaw Red chilli oil for dumplings

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