Chili oil


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


  • 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


  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

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