Master Of Peppers – Workshop #5: Spicy Oils, Italian Infusion & Chinese Chili Crisp

From aromatic drizzle to crunchy heat – two classic chili oils, two radically different approaches.

This final workshop in the Master of Peppers series dives into the world of chili-infused oils, exploring how fat carries flavor across cultures. We’ll make two iconic versions: a smooth, fragrant Italian-style infusion and a bold, textured Chinese-style chili crisp.

 Part 1: Italian-Style Infused Chili Oil

Aromatic and elegant, this oil captures the essence of Mediterranean heat. Slowly warmed with garlic, herbs, and chili, it’s perfect for finishing pizza, pasta, roasted vegetables, or crusty bread.

Ingredients (yields ~200 ml):

• 200 ml extra virgin olive oil

• 1 tsp red pepper flakes or 2 dried chilies

• 1 sprig fresh rosemary or thyme

• 3–4 black peppercorns

Method:

1. Gently heat the olive oil in a small pan over low heat (do not exceed 90°C).

2. Add chili, herbs, and optional aromatics. Important they need to be dry!

3. Let the ingredients steep in the warm oil for 10–15 minutes, stirring occasionally.

4. Remove from heat and allow to cool completely.

5. Strain through a fine mesh or cheesecloth into a clean, dry jar or bottle.

6. Store in the fridge and use within 1 week. Bring to room temperature before serving.

 Part 2: Chinese-Style Chili Crisp Oil

Deeply savory and crunchy, this oil balances intense umami with numbing spice. A pantry essential for dumplings, noodles, stir-fries, or even eggs and toast.

Ingredients (yields ~250 ml):

• 200 ml neutral oil (e.g., sunflower, canola, or grapeseed)

• 3 tbsp chili flakes (Lao Gan Ma-style, Korean coarse flakes, or a mix)

• 1 tbsp Sichuan peppercorns

• 2 star anise pods

• 1 small cinnamon stick

• 1 tbsp sesame seeds

• 1 shallot, thinly sliced

• 2 garlic cloves, thinly sliced

• 1 tsp shoyu sauce / soy sauce

• ½ tsp sugar

• ½ tsp salt

Method:

1. In a heatproof bowl, combine chili flakes, sesame seeds, shoyu sauce, sugar, and salt.

2. In a pan, heat oil over medium heat with the garlic, shallot, star anise, cinnamon, and Sichuan peppercorns.

3. When the garlic and shallots turn golden brown (130–140°C), remove from heat immediately to avoid burning.

4. Carefully strain the hot oil directly into the bowl of chili flakes—it will sizzle and release a rich aroma.

5. Stir thoroughly and allow to cool completely.

6. Transfer to a clean jar and refrigerate. The flavor improves over time and keeps for several weeks.

Tips:

• For the Italian oil, swap in basil or oregano for a different herb profile.

• Always use clean, dry utensils when scooping to prolong shelf life.

This workshop is a spicy finale to the Master of Peppers series—bringing together technique, tradition, and the delicious power of chili.