Making fresh Sichuan chilli oil is a fun, immersive culinary experience. The result is just as rewarding: fresh, silky oil sauce with extra fragrance, nuttiness and smokiness.
Because chilli oil is such an integral part of Chinese cuisine, we studied and tested it over a year before launching the “Chinese Home Cooking Class” series. It’s an intense process, so we pulled a kit together, complete with a tested recipe with pictures.
Vegan. Gluten-free. Alcohol-free
100% natural & raw: no preservatives, additives or colourants
Yield: 600ml (lasts 6 months in the fridge)
Storage: Cool, dry, dark place
Shelf life: 6 months from manufacturing
Included: Chinese chilli flakes, Korean chilli powder, star anise, Chinese cinnamon, bay leaves, Sichuan peppercorns, cardamom, cloves, fresh ginger, fresh garlic, salt, hard copy recipe (allergen: none)
What you need: 500ml canola or sunflower oil, 2 spring onion, 2 garlic cloves, 4 slices of ginger
Disclaimer: Made in a kitchen where wheat, soy, egg, shellfish and sesame are used.
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