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| Alternative names | Hot chili oil, hot oil |
|---|---|
| Type | Dip |
| Main ingredients | Vegetable oil,chili peppers |
| Chili oil | |||||||
|---|---|---|---|---|---|---|---|
| Chinese name | |||||||
| Traditional Chinese | 辣油, 紅椒油, 紅油, 辣椒油, 紅辣椒油, 油潑辣子 | ||||||
| Simplified Chinese | 辣油, 红椒油, 红油, 辣椒油, 红辣椒油, 油泼辣子 | ||||||
| |||||||
| Vietnamese name | |||||||
| Vietnamese alphabet | ớt sa tế | ||||||
| Thai name | |||||||
| Thai | น้ำมันพริก | ||||||
| RTGS | nam man phrik | ||||||
| Korean name | |||||||
| Hangul | 고추기름 | ||||||
| |||||||
| Japanese name | |||||||
| Kanji | ラー油, 辣油 | ||||||
| |||||||
| Lao name | |||||||
| Lao | ນ້ຳມັນໝາກເຜັດ | ||||||
| Khmer name | |||||||
| Khmer | ទឹកម្ទេស | ||||||
Chili oil orchile oil is acondiment made fromvegetable oil that has been infused withchili peppers.[1] Different types of oil and hot peppers are used, and other components may also be included.[2] It is commonly used inChinese cuisine, Mexico, Italy, and elsewhere. It is particularly popular inChinese cuisine, especiallywestern Chinese cuisines, such asSichuan cuisine,Hunan cuisine,Guizhou cuisine, andShaanxi cuisine, where it is used as an ingredient in cooked dishes, as well as as a condiment.[3] It is sometimes used as adip formeat anddim sum. It is also employed in theKorean Chinesenoodle soup dishjjamppong.[4] A closely related condiment in Chinese cuisine ischili crisp, which contains edible chunks of food and chilis in oil.
Chili oil is typically red in color. It is made from vegetable oil, oftensoybean oil orsesame oil, althougholive oil or other oils may be used.[5] Other spices may be included, such asSichuan pepper,garlic, orpaprika. 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 asrapeseed,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 easy to prepare, and is also commercially available in glass jars or bottles.[6]
Chili oil has various names in China and comes in many different types depending on the region. It is calledyóu pō là zǐ (油泼辣子, chili pepper splashed with oil) in Shaanxi province andlà yóu (辣油, spicy oil) orhóng yóu (紅油, red oil) inSichuan. Among those names the most popular one islà jiāo yóu (辣椒油, chili pepper oil).[citation needed]
In China, chili oil is prepared basically by pouring hot vegetable oil slowly on chili pepper powder or chopped chili pepper.[7] Many other ingredients can be added alongside to enrich flavor, such as Chinese black vinegar, minced garlic, dried shrimp, dried ginger skin, sesame seeds, sesame oil, Sichuan peppercorn, cinnamon, star anise and bay leaf.[citation needed] The popular chili oil brandLao Gan Ma is based on chili oils fromGuizhou. There are also many condiments derived from chili oil, such as chili oil anddouchi (豆豉, fermented black soybeans).
TheJapanese variety of Chinese chili oil is known asrāyu (ラー油 or辣油), used in Japan as a cooking ingredient or as a condiment. It is typically a clear, chili-infusedsesame oil, and the chopped chili pepper used is typically red, imparting a reddish tint to the oil.[8] Other ingredients used may include soy oil, corn oil, driedaloe,ginger,guava leaves,leek leaves,paprika, andturmeric.[citation needed]
A new type of product known astaberu rāyu (食べるラー油 or -辣油; literally, "rāyu for eating") was introduced in 2009 and is based on the Chinesechili crisp.[9][10] It is less spicy-hot, and includes chunks of food, such as fried garlic and fried onion, in the oil.[11]
The Italian variety of chili oil (olio di peperoncino) originates in the southern region ofCalabria. It is often added to dishes, sauces, salads, or served with cheeses and antipasto. This variety of chili oil uses olive oil as a base and has a unique brine flavor. Thepeperoncino is a popular food item in Calabria.
Mexico's version is calledsalsa macha and originates in the state ofVeracruz. It is variable in composition, consisting of either a neutral oil, likeavocado orolive oil, sauteed garlic, and one or more of several different types of chiles, includingChile de Arbol,Chipotle, andGuajillo. Nuts and seeds such aspeanuts,sunflower,sesame and/orpumpkin are also added. Sometimes vinegar or sugar are added as well.[12]
Portuguese chili oil is made by cold (refrigerated) infusion of dried red chili peppers inolive oil in a tightly capped bottle for one month.[13]
Chili and pepper infused oils are used widely as a condiment inTurkish cuisine. Turkish dumplingmantı is served with chili infused oil poured over the garlic yogurt sauce.[14] The oil is prepared with mixingchili paste (Turkish:biber salçası) and certain spices and herbs such asblack pepper, chili flakes or powder,dried mint andcumin.
Strained yogurt is also topped with sizzling oil infused with dried hot chili peppers. This dish is calledatom in Turkish and typically served as ameze.[15][16]
