Homemade Chilli Oil

homemade chilli oil
Delicious, homemade chilli oil that you can leave in your pantry for up to one year. The perfect condiment for noodles, stir-fry's and dumplings made with simple, supermarket ingredients.
  • 4 star anise
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 tbsp Sichuan peppercorns
  • 8 cardamom pods (see note 1)
  • 1 cup of oil (see note 2)
  • 1/4 cup – 1/2 cup crushed chilli flakes (see note 3)
  • 1/4 cup chilli powder
  • 2 tsp sea salt flakes
    1. Heat a medium sized pan on low heat. Add the star anise, cinnamon stick, bay leaves, Sichuan peppercorns and cardamom pods. Toast for 1 minute stirring continually.
    2. Add the oil, simmer on low heat for 5 minutes so that the spices gently infuse the oil with their flavour.
    3. Set the oil aside to cool for 5 minutes.
    4. In a heat proof jar, add the chilli flakes, chilli powder and salt.
    5. Strain the oil into the jar directly over the chilli and salt mixture. Use a spoon to stir.
    6. Add one star anise, the cinnamon stick and one bay leaf back into the jar.
    7. Keep sealed in the pantry for up to 1 year.

    Note 1 – Use the palm of your hand to gently flatten/crack the cardamom pods to stop them sputtering during cooking.

    Note 2 – I used olive oil because I don’t mind the taste of it in my Asian dishes. If preferred, you can use a neutral flavoured oil such as peanut oil, canola oil or vegetable oil.

    Note 3 – I use half a cup of chilli flakes because I like a thicker chilli oil. Start with 1/4 cup and add more if needed at the end until you reach your desired consistency.

    This recipe is inspired by Marion Grasby’s Chilli Oil recipe which you can view here.

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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