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Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. [1] Different types of oil and hot peppers are used, and other components may also be included. [ 2 ] It is commonly used in Chinese cuisine , Mexico, Italy, and elsewhere.
The volatile oil in chili peppers may cause skin irritation, requiring hand washing and care when touching the eyes or any sensitive body parts. [81] Consuming hot peppers may cause stomach pain, hyperventilation , sweating , vomiting , and symptoms possibly requiring hospitalization.
The sauce is made primarily of dried chili peppers, chili powder, broad bean paste, Szechuan peppercorn, clove, garlic, star anise, black cardamom, fennel, ginger, cinnamon, salt and sugar. These ingredients are simmered with beef tallow and vegetable oil for many hours, and packed into a jar.
Chili crisp is an oil-based condiment that contains crunchy bits of chili pepper, usually along with other spices such as garlic, onions, scallions, or other aromatics. It is related to chili oil and to chili sauce , and sometimes the terms are used interchangeably to refer to it. [ 2 ]
Rāyu (chili oil), is the same as la jiao you, and is often used for dishes such as gyoza. Yuzu koshō is a Japanese fermented paste made from chili peppers, yuzu peel, and salt. [9] Kōrēgūsu, made of chilis infused in awamori rice spirit, is a popular condiment to Okinawan dishes such as Okinawa soba. The word "kōrē" refers to Korea .
The broth is normally made from the fermentation of rice, rice wine, wild tomatoes, red pepper, garlic and ginger. Spicy dipping sauce (蘸水; zhàn shuǐ) is crucial in daily dining of Guizhou people. It is made by mixing chili pepper, garlic, ginger, green scallion, sesame oil or soy sauce, according to personal preference.
' numbing and spicy '), common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper, and it is a key ingredient in Chongqing hot pot. [15] Sichuan pepper is also available as an oil (Chinese: 花椒油, marketed as either "Sichuan pepper oil", "Bunge prickly ash oil", or "huajiao oil"). Sichuan pepper infused oil can be used ...
Often the cooking oil is re-mixed with the sambal. It may be mixed with other ingredients to produce dishes such as sambal kangkong, sambal cumi and sambal telur . [60] Sambal tumpang Javanese sambal made from the mixture of chili pepper, other spices and semangit (old and pungent) tempeh. [61] Sambal udang bawang