Chili Oil

Sauce And CondimentOilSauceChileSpicyAromaticSavoryToastyGarlickyNutty

Nutrition (per 100 g)

Calories: 840
Protein (g): 1
Fat (g): 92
Carbs (g): 2
Fiber (g): —
Sodium (mg): —

Primarily fat from the base oil; heat level and any sodium depend on recipe or brand. Chili solids contribute small amounts of carbs and aromatic compounds.

Storage

Room temp: up to 180 days
Refrigerated: up to 365 days
Frozen: up to 0 days

Chili oil is a condiment made by infusing vegetable oil with dried chili flakes and aromatics, yielding a translucent red oil or a textured blend with suspended spice sediment. It delivers a tingling heat, toasty spice, and lightly nutty aroma, and suits finishing noodles, dumplings, eggs, and vegetables or whisking into dressings and dips. Sold filtered or with crunchy bits, and ranging from neutral-oil styles to sesame-based versions.\n\nIt originated in Chinese cuisines, especially Sichuan, and spread across East Asia in forms such as Japanese rayu and Korean chili oil. Production typically involves pouring hot oil over chili flakes with aromatics or gently steeping spices for a slower infusion, methods used in homes and commercial bottling alike.