Crunchy Chilli Oil Blend

Make an umami-rich, all-natural chilli oil at home in minutes!

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$12.50

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  • Make a deeply flavoured chilli oil for noodles, dumplings and fried eggs.
  • Add 1 part blend to 4 parts hot neutral oil. Heat over medium-low until the oil reaches 180°C (or sprinkle some blend into the oil, once the spice begins to bubble and brown, the oil is ready), then cool. Pour over noodles, dumplings, fried eggs or pizza.
  • So versatile, pour over noodles, dumplings, fried eggs, pizza, pasta, roast vegetables - whatever needs a hit of chilli flavour.

Make your own all-natural, umami-rich chilli oil in minutes. Use this condiment to bring instant flavour and depth to your stir fries, noodles or even pizza. Mix in Chilli Flakes or Sichuan Pepper to dial up the heat.


Flavour Notes: Umami-rich, mildly spicy, savoury, crunchy

Cuisine: Asian

Heat Level: 3/5

Chilli 42% (gochugaru, aleppo, chipotle), sesame seed, garlic, miso (soybean, rice, salt), coriander seed, Australian sea salt, coconut sugar, shiitake mushroom, porcini mushroom, cinnamon.

What We've Been Cooking
Gewürzhaus - Crunchy Chilli Oil Blend ME Jar Closed

$12.50

$12.50

FAQs

A neutral oil with a high smoke point like grapeseed, sunflower or rice bran. Heat gently to 180°C and pour over the blend so the spices bloom rather than burn.

Moderate, about 3 out of 5. To dial it up, add a pinch of crushed Chilli Flakes or Sichuan Pepper to the hot oil.

Stored in a clean, sealed jar in the fridge, your homemade chilli oil will keep for around 4 weeks. Always use a clean spoon to scoop it out.

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