Chili oil
| Chili oil |
| Chinese name |
| Traditional Chinese |
辣油, 紅椒油, 紅油, 辣椒油, 紅辣椒油 |
| Simplified Chinese |
辣油, 红椒油, 红油, 辣椒油, 红辣椒油 |
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| Vietnamese name |
| Vietnamese |
ớt sa tế, ớt satế |
| Thai name |
| Thai |
น้ำมันพริก |
| RTGS |
nam man phrik |
| Korean name |
| Hangul |
고추기름 |
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| Japanese name |
| Kanji |
ラー油, 辣油 |
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Chili oil (also called hot chili oil) is a condiment made from vegetable oil that has been infused with chili peppers. It is commonly used in Chinese cuisine, East and Southeast Asia and elsewhere. Particularly popular in Sichuan cuisine, it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.
Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as Sichuan pepper, garlic, or paprika. The spices are soaked in oil. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. Recipes targeted to Western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. The solids typically settle to the bottom of the container in which it is stored. When using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids.
Chili oil is commercially available in glass jars, although it may also be made from scratch at home. It is usually available by request at Chinese restaurants.
The Japanese variety of Chinese chili oil is known as rāyu (ラー油 or 辣油?), used in Japan as a cooking ingredient or as a condiment. The default kind is typically a clear, chili-infused sesame oil, and the chopped chili pepper used is typically red, imparting a reddish tint to the oil. Other ingredients used may include soy oil, corn oil, dried aloe, ginger, guava leaves, leek leaves, paprika, and turmeric.
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