Red oil

Red oil is a chili oil or chili sauce widely used in Chinese cuisine, particularly Sichuan cuisine. It is characterized by its vibrant red color and its complex flavor profile, which typically includes spiciness, savory umami, and often a subtle sweetness.

The base of red oil is usually vegetable oil, often rapeseed oil, though other oils can be used. This oil is infused with dried chilies, Sichuan peppercorns, and various aromatics such as garlic, ginger, and spices (e.g., star anise, cinnamon, cloves). The specific ingredients and proportions vary widely depending on regional preferences and the desired flavor.

The preparation process involves slowly heating the oil with the chilies and aromatics. This allows the flavors to infuse into the oil, creating a rich and complex sauce. The chilies can be added whole, crushed, or ground into flakes or powder. After the infusion, the solids are often strained out, leaving behind the infused oil. Some recipes leave a portion of the solids in the oil to add texture and visual appeal.

Red oil is used as a condiment, dipping sauce, and flavoring agent in a wide variety of dishes. It is commonly used to enhance the flavor of noodles, dumplings, wontons, vegetables, and meat dishes. It can be added directly to the dish or served on the side for dipping. The oil also serves as a base for more complex sauces and marinades.

The spiciness of red oil can range from mild to extremely hot, depending on the type and quantity of chilies used. Sichuan peppercorns contribute a unique tingling sensation known as "ma la," which is a signature characteristic of Sichuan cuisine.

Variations of red oil exist throughout China and other parts of Asia. These variations may incorporate different ingredients, such as fermented soybeans, sesame paste, or peanuts, to create unique flavor profiles.