Infusing Oils with Chilli: A Step-by-Step Guide for Home Chefs

Infused oils are a chef’s secret weapon—adding depth, heat, and complexity to everything from marinades to drizzles. Chilli-infused oil, in particular, is a game-changer, allowing you to control the intensity of heat while enhancing the natural flavours of your dishes. Whether you want a mild, smoky undertone or a fiery kick, mastering the art of chilli oil infusion will elevate your home cooking.

Why Infuse Oil with Chilli?

1. Flavour Enhancement

Chilli-infused oil adds an extra dimension to dishes, carrying both the heat of the chilli and the aromatic properties of the oil it’s infused into.

2. Customisable Heat Levels

Unlike store-bought chilli oils, making your own allows you to control the spice level—perfect for those who love anything from a gentle warmth to a blazing hot drizzle.

3. Versatility in Cooking

Use it for:

• Stir-fries and sautéing

• Drizzling over pizzas, pastas, and soups

• Mixing into marinades or salad dressings

• Dipping sauces for dumplings and breads

Choosing Your Chillies

Not all chillies are created equal! The type of chilli you use will determine the final flavour profile of your oil. Here are some great options:

• Byadgi Chillies (Karnataka, India) – Mild, smoky, and deep red in colour.

• Bhut Jolokia (Ghost Pepper) – Extremely hot with a lingering burn.

• Kashmiri Chillies – Vibrant red, mildly spicy, and slightly smoky.

• Sankeshwari Chillies (Maharashtra, India) – Bold and fiery, perfect for those who love heat.

• Kanthari Chillies (Kerala, India) – Small but mighty, offering a sharp, citrusy heat.

Using Naagin’s range of hot sauces can also be an innovative way to add an extra depth of flavour—simply mix a few drops into your oil to amplify its intensity.

Best Oils for Infusion

Your choice of oil matters as it acts as the base, carrying the heat and flavour of the chillies.

• Olive Oil – Ideal for drizzling over Mediterranean dishes.

• Sesame Oil – A great match for Asian-inspired meals.

• Mustard Oil – Adds a pungent kick, perfect for Indian cooking.

• Vegetable/Sunflower Oil – Neutral oils that allow the chilli to take centre stage.

How to Make Chilli-Infused Oil: Two Methods

1. Heat Infusion (Quick Method)

Perfect if you need your oil ready in under an hour.

Ingredients:

• 2 cups of oil (olive, sesame, or neutral oil)

• 4–5 dried chillies of choice (or 1 tbsp crushed chilli flakes)

• 2 cloves garlic (optional, for extra flavour)

Method:

1. Heat the oil in a pan over low heat.

2. Add the dried chillies and garlic. Let them gently sizzle for 5–7 minutes. Do not let the oil smoke.

3. Once the chillies darken slightly, remove from heat and let the mixture cool.

4. Strain out the solids if desired, then transfer the oil into a sterilised glass bottle.

2. Cold Infusion (Slow & Steady Method)

This method allows for a more gradual release of flavours over time.

Ingredients:

• 2 cups of oil

• 5–6 dried chillies, lightly crushed

Method:

1. Place the crushed chillies into a clean glass jar.

2. Pour the oil over them, ensuring they are fully submerged.

3. Seal the jar and let it sit in a cool, dark place for at least one week.

4. Shake the jar gently every day to help the infusion process.

5. After a week, strain and store in a sealed bottle.

Storing & Using Your Chilli Oil

• Store in an airtight glass bottle to maintain freshness.

• Keep in a cool, dark place (or refrigerate for longer shelf life).

• Use within 1–2 months for the best flavour.

Final Thoughts

Chilli-infused oil is an easy, cost-effective way to elevate your dishes while customising the level of heat to suit your taste. Whether you opt for a gentle warmth or an intense fire, making your own infusion allows you to experiment with different chillies and oils. And if you want a quick hack, adding a few drops of Naagin’s hot sauces to your oil can instantly enhance the depth and smokiness of your creation.

So go ahead—infuse, drizzle, and spice up your meals like a pro!