By Akshara
April 22, 2026
The difference between a "sad desk lunch" and a gourmet experience is often just a spoonful of high-quality chilli oil. This 10-minute recipe uses a sizzling hot-oil pour to toast garlic and red pepper flakes, creating a deep, smokey, and savory umami bomb. It is essentially liquid gold that lasts for months in the fridge, ready to save your eggs, noodles, or even pizza. Ingredients
1 cup neutral oil (sunflower or grapeseed) 1/2 cup coarse red chili flakes 4 cloves garlic, finely minced 1 tsp sea salt 1/2 tsp sugar 1 star anise (optional for complexity)
Place the chili flakes, minced garlic, salt, and sugar in a heat-safe glass jar or bowl.
Heat the oil in a small pan with the star anise until it starts to shimmer (around 180°C). If you don't have a thermometer, a wooden chopstick should sizzle immediately when dipped in.
Carefully pour the hot oil over the dry ingredients. It will bubble and smell incredible, this is the aromatics infusing.
Let it cool completely before sealing. The flavour actually improves after 24 hours.