Chilli - Flakes


Chilli Flakes:  Capsicum annum -  Red chilli flakes are not made of one type of chili, but from various combinations.  Often there is a high ratio of seeds, which intensifies the heat of the chilli.

Uses: Chilli flakes are used in pickling, pasta sauce, pizza and meat.

Hotness Scale: 8-9

Chilli Oil


2 Tbsp chilli flakes, 1/2 C canola or peanut oil, thermometer for heating oil.

Place the chilli flakes in a heat resistant jar which can be sealed.

Heat the oil on the stove on med-high heat until it starts to smoke, continuing to heat for a further 20 sec. Remove pan from heat and let oil cool down for approx 3 min. The oil should be in the range of 107C - 122.5C. It is very important that the temp. of the oil  is right. Too hot & the flakes will burn, too cold and the chilli flavours won't be absorbed into the oil.

Once you get this technique right you can add other flavours to your chilli oil, such as garlic, ginger, cumin, etc.

Pour the oil over the chilli flakes in jar. Cool, then strain the oil, keeping the chilli flakes for future use. This oil can be used immediately but the results will be better if you let it rest in the fridge for a couple days. Keep refrigerated.

If the oil isn't hot enough for you, you can add more chillies or less oil.

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  • Model: 50
  • Shipping Weight: 50g
  • Manufactured by: India

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