Chili oil
Oil infused with chili flakes or whole dried chilies, ranging from mild and fragrant to fiery depending on the brand. A finishing drizzle rather than a cooking oil. Added at the end so the flavor and color stay bright.
Used for
- noodles
- dumplings
- fried rice
- finishing dishes
In the kitchen
- Drizzle at the end rather than cooking with it.
- Shake before using. The chili flakes and sediment settle.
- Spoon out the flakes too, not just the oil, for more heat and texture.
Picking it at the store
- Chinese-style (often with crunchy fried garlic or shallot bits, labeled 'chili crisp') is thicker and more textured than a clear Italian-style chili oil. Check which a recipe expects.
- Heat level varies enormously by brand. Taste a drop before drizzling generously over a finished dish.
Related terms
Tastease's cooking wizard explains steps like this one in plain language, right when you need it, while you're actually cooking. Shop smarter, cook with confidence.
Start free →No credit card required