Spicy Cinnamon Chili Oil
Ever wondered what a spice oil would taste like in your food?
Hey! I’m Drishti, the founder of All About Chai, where we love everything warm, cosy, and flavourful. Yes, chai is our first love, but today I’m sharing a spicy little secret from my kitchen that has nothing to do with tea... and everything to do with taste.
Let me introduce you to my Spicy Cinnamon Chili Oil - the kind of thing that makes your noodles dance, your momos sing, and even your pizza do a happy little shimmy. Trust me, once you make it, you’ll want to put it on everything.
What You’ll Need:
- 1 cup neutral oil (like vegetable, canola, or peanut – something that doesn’t steal the spotlight)
- 3 tbsp chili flakes (more or less depending on how brave you’re feeling)
- 1 tsp cinnamon powder
- 2 star anise (optional, but adds a fancy depth)
- 1 small stick of cinnamon (optional, for extra warmth)
- 3–4 garlic cloves, thinly sliced (golden crispy garlic = yes please)
- 1 tsp sesame seeds (optional crunch)
- ½ tsp salt
Let’s Make It:
Step 1: Heat the oil on a low flame. Keep it chill, we don’t want to burn anything.
Step 2: Add garlic, star anise, and cinnamon stick. Let them sizzle until the garlic turns golden. Then take them out and set aside.
Step 3: Turn off the heat and let the oil cool for 2–3 minutes.
Step 4: In a heat-proof bowl, add chili flakes, sesame seeds, salt, and cinnamon powder.
Step 5: Slowly pour the hot oil over the chili mix. It’ll bubble, sizzle, and smell amazing.
Step 6: Give it a good stir and let it sit for a few hours so all the flavours can get cozy.
How to Use It ?
Drizzle it on noodles, momos, stir-fried veggies, pizza, rice bowls, basically, anything that could use a little extra oomph.
Pro Tip from Me ?!
A pinch of cinnamon powder does something magical. It balances the heat and adds a warm, earthy touch without being too obvious. It’s like a soft blanket for your tastebuds, right under that kick of spice.
Final Words:
This chili oil is quick to make, super flavorful, and totally customizable. Make a jar, gift a jar, or just keep it all for yourself (no judgment here). Either way, your kitchen will smell like a flavour bomb in the best way.
Until next time, keep it spicy,
Drishti Chawla
