Ingredients
Scale
- 4 star anise
- 1 cinnamon stick
- 2 bay leaves
- 3 tbsp Sichuan peppercorns
- 8 cardamom pods (see note 1)
- 1 cup (8½ fl oz) oil (see note 2)
- ¼–½ cup (15–30 g) crushed chilli (red pepper) flakes (see note 3)
- ¼ cup (25 g) chilli powder
- 2 tsp sea salt flakes
Instructions
- Heat a medium pan over low heat. Add the star anise, cinnamon stick, bay leaves, Sichuan peppercorns and cardamom pods. Toast for 1 minute, stirring continually.
- Add the oil, and simmer on low heat for 5 minutes so the spices gently infuse the oil with their flavour.
- Set the oil aside to cool for 5 minutes.
- Place the chilli flakes, chilli powder and salt into a clean heatproof jar.
- Strain the oil into the jar directly over the chilli and salt mixture. Use a spoon to stir.
- Add 1 star anise, a cinnamon stick and a bay leaf back into the jar.
- Keep sealed in the pantry for up to 1 year.
Notes
Note 1 – Use the palm of your hand to gently flatten/crack the cardamom pods to stop them from 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 neutral-flavoured oil, such as peanut, canola (rapeseed) or vegetable oil.
Note 3 – I use ½ cup (30 g) of chilli flakes because I like thicker chilli oil. You could start with ¼ cup (15 g) and add more if needed at the end until you reach your desired consistency.
MAKE AHEAD
Store in an airtight container in the pantry for up to 1 year.
LEFTOVERS
Store in an airtight container in the pantry for up to 1 year.
Source – This recipe is inspired by Marion Grasby’s Chilli Oil recipe, which you can view here.
- Prep Time: 5 mins
- Cook Time: 6 mins
- Category: condiment
- Method: pan, combine