Vegetarian Chili Oil

Nutrition

Vegetarian chili oil is very high in fat (often over 90g per 100g, since it's essentially vegetable oil), and the capsaicin and other active compounds in the chili give it its distinctive spicy kick. It's best used sparingly as an accent seasoning rather than consumed in large amounts.

How to Choose

When buying ready-made chili oil, check the ingredient list to see what base oil and chili variety were used. A good one smells richly of chili without being harsh, and looks bright red rather than dull red. For homemade versions, choose fresh dried chilies with moderate heat, mixing coarse and fine grinds.

Cooking

The key to homemade vegetarian chili oil is pouring the oil in stages: first use lower-temperature oil to draw out the red color from the chili flakes, then hotter oil to release the aroma, and finish by stirring in toasted sesame seeds, star anise, cassia bark, and other ground spices. This layered pouring method gives the oil a fuller aroma without any scorched or bitter notes.

Storage

Store chili oil in a sealed glass container, kept in a cool, dark place or refrigerated, to prevent the oil from oxidizing and turning rancid under heat or light. It generally keeps for 1–3 months; always use a dry spoon when scooping it out.

Tips

Different chili varieties vary widely in heat and aroma — er jing tiao chilies are richly aromatic but mild, while chao tian jiao (facing-heaven chilies) are much hotter but less fragrant. Home cooks often blend the two for a balance of aroma and heat. The settled chili flakes at the bottom of the jar are packed with concentrated flavor, so scoop some up along with the oil when dressing noodles or rice for an even more intense, satisfying taste.