Ingredients
Units
Scale
- 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
Instructions
- 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.
- Add the oil, and simmer on low heat for 5 minutes so that the spices gently infuse the oil with their flavour.
- Set the oil aside to cool for 5 minutes.
- Add the chilli flakes, chilli powder, and salt in a heat-proof jar.
- Strain the oil into the jar directly over the chilli and salt mixture. Use a spoon to stir.
- Add one star anise, cinnamon stick, and 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, or vegetable oil.
Note 3 – I use half a cup of chilli flakes because I like thicker chilli oil. Start with 1/4 cup and add more if needed at the end until you reach your desired consistency.
MAKE AHEAD
Store in an air-tight container in the pantry for up to 1 year.
LEFTOVERS
Store in an air-tight 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