Spicy 8-Spice Oil

Ingredients

• 50 g Dried chilies (Whole or ground, remove as many seeds as possible)
• 10 g Fresh ginger (Sliced into 3 mm strips)
• 3 pcs Garlic cloves (Peeled and crushed)
• 30 g Shallot (Coarsely chopped)
• 1 pcs Star anise (Whole)
• 1 pcs Cinnamon stick
• 2 pcs Bay leaves
• 1 c. à soupe Sichuan pepper
• 1 c. à soupe Chinese black vinegar
• 3 g Salt
• 1 c. à soupe Paprika (Optional, adds color)
• 50 cl Canola oil (Can be replaced with sunflower, peanut or grape seed oil, but not olive oil)
• 1 c. à café Roucous seeds (red chili) (Optional, gives a bright red to the oil)

Instructions

1. Prepare the dried chilies

   Remove as many seeds as possible from the dried chilies, then crumble them coarsely (or keep them whole if you already have them ground). You can lightly toast them in a pan for more aroma, but this is not mandatory.

   Time: PT10M

2. Prepare the aromatics

   Slice the ginger into ~3 mm strips, peel and crush the three garlic cloves, then coarsely chop the shallot.

   Time: PT5M

3. Season the chilies

   In a bowl, mix the dried chilies with 3 g of salt, 1 tbsp Chinese black vinegar and, if desired, 1 tbsp paprika.

   Time: PT2M

4. Infuse the oil with the aromatics

   Pour 50 cl of canola oil into the saucepan. Add the garlic, ginger, shallot, star anise, cinnamon stick, bay leaves and 1 tbsp Sichuan pepper. Heat over low heat maintaining the temperature between 130 °C and 145 °C until the garlic and shallot begin to brown (about 10 min). Add 1 tsp roucous seeds 5 minutes before the end to obtain a bright red.

   Time: PT15M

   Temperature: 130-145°C

5. Combine the hot oil with the chilies

   When the aromatics are golden, remove the saucepan from the heat and, using a metal strainer, pour the hot oil over the seasoned chilies, filtering out the spice pieces.

   Time: PT5M

6. Let cool

   Allow the chili oil to cool completely at room temperature before transferring it into bottles or storage jars.

   Time: PT15M

7. Package and store

   Pour the cooled oil into airtight glass jars. Keep in the refrigerator for 3 to 6 months. Dry storage is possible but shelf life is shorter.

   Time: PT2M

Nutrition Facts

Calories

135

Protein

0 g

Carbohydrates

0 g

Fat

15 g

Fiber

0 g

Ingredient Substitutions

• Instead of Dried chilies: Ground Espelette pepper, Hot paprika
• Instead of Fresh ginger: Ground ginger (1 g), Galangal
• Instead of Garlic cloves: Garlic powder (1 g)
• Instead of Shallot: Red onion (20 g)
• Instead of Star anise: Star anise
• Instead of Cinnamon stick: Ground cinnamon (½ g)
• Instead of Bay leaves: Thyme
• Instead of Sichuan pepper: Black pepper, Ground Sichuan pepper (½ tsp)
• Instead of Chinese black vinegar: Black rice vinegar, Mild balsamic vinegar (½ tbsp)
• Instead of Salt: Sea salt
• Instead of Paprika: Sweet paprika
• Instead of Canola oil: Sunflower oil, Peanut oil, Grape seed oil
• Instead of Roucous seeds (red chili): Hot paprika, Cayenne pepper powder (½ tsp)

Equipment Needed

• Saucepan or large skillet
• Metal strainer
• Kitchen scale (optional)
• Tablespoon
• Teaspoon (optional)
• Mixing bowl
• Glass bottles or jars
• Kitchen thermometer (optional)

Critical Steps — Do Not Skip

• Remove as many seeds as possible from the chilies to control the heat level.
• Maintain the oil temperature between 130 °C and 145 °C to avoid smoke and bitterness.
• Pour the very hot oil over the chilies while filtering to avoid splatters.

Chef Tips from the Video

• For an even more pronounced aroma, add a small stalk of lemongrass during the oil heating.
• Use a probe thermometer for precise temperature control.

Troubleshooting

Storage

Refrigerator: 3 to 6 months in an airtight jar.

Freezer: Not recommended, the oil may solidify and lose flavor.

Room temperature: Can be kept 1 to 2 weeks in a dry pantry, but shelf life is significantly reduced.

Make-Ahead Tips

• You can prepare the flavored oil several days in advance; it gains intensity.
• Filter the oil a second time if you prefer a completely smooth texture.