Since I discovered this recipe I pour this chili oil over almost anything I eat. It`s spicy, fragrant and versatile. Store it in the fridge and use it within one year.

Original recipe from here

INGREDIENTS:

• 1 cup canola oil
• 5 star anise
• 2 cinnamon sticks
• 2 bay leaves
• 3 tbsp black peppercorns
• 8 cardamom pods
• 1/2 cup chili flakes
• 1/2 tbsp salt

PREPARATION:

1. In a small pan heat the oil (avoid boiling)
2. Preheat a pan and toast the star anise, cinnamon, bay leaves, peppercorns and cardamom until starting to smoke.
3. Add the toasted spices to the oil and simmer gently for 4-5 minutes.
4. Strain the oil, but keep the anise and cinnamon
5. Add it to the chili flakes, stir well and keep in a glass jar