Omnivore's Cookbook · by Maggie Zhu★ 5.0 (64)
How to Make Chili Oil (辣椒油)
NUTRITION · PER SERVING10M COOK
CAL 100%·PRO 15%
CARBS 21G4% OF CAL
10G FIBER2G SUGAR8G OTHER
FAT 241G100% OF CAL
35G SAT206G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant homemade chili oil infused with five-spice, Sichuan peppercorn, and sesame seeds. A versatile condiment adding heat and depth to many dishes.
condimentchinese🌡️ thermometer🍳 skillet🍜 wokdairy freegluten freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 4 tablespoons Chinese chili flakes ((*footnote 1))
- 2 teaspoons five spice powder
- 3 tablespoons toasted sesame seeds
- 1 teaspoon ground Sichuan peppercorn
- 1 whole star anise ((Optional))
- 2 bay leaves
- 1 cup vegetable oil ((or grapeseed oil))
- 1 piece thinly sliced ginger ((Optional))
At a glance
PER SERVING · TIME 10M
CAL 100%·PRO 15%
CARBS 21G4% OF CAL
10G FIBER2G SUGAR8G OTHER
FAT 241G100% OF CAL
35G SAT206G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 10mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 588mg
- Calcium
- 312mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 10MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.