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Rogue Magazine Features Fired Up About the Health Benefits of Chili Oil

Fired Up About the Health Benefits of Chili Oil



The chili pepper is a popular spice known for its intense heat. As a fruit pod of the capsicum pepper plant, chili peppers belong to the nightshade family along with serrano, cayenne, habanero, and jalapeno peppers. Some people prefer to extract oil from the chili pod and eat it that way instead.

Chili Oil is an Excellent Protein Source

Protein offers protection from muscle mass depletion and respiratory ailments while boosting natural immunity at the same time. Other protein benefits include nervous system regulation, transporting oxygen to the blood, and building cartilage and muscle. Chili oil contains one gram of protein per 100 grams of food.

Makes Sinuses Feel Less Congested                  

Anyone who has ever had a stuffy nose from a cold or allergies has probably wished for something that would clear their sinuses, and just inhaling chili oil has this effect. Consuming chili oil the traditional way as a topping on food or a cooking ingredient is also useful as is rubbing a small amount under the nose. Chili oil contains both decongestant and expectorant properties.

Can Improve Digestions Issues

It doesn’t seem possible that consuming an extremely hot fruit pod or its oil would improve digestion, but chili peppers and oil can do just that. While many spicy foods interfere with normal digestion, chili oil contains an anti-inflammatory compound called capsaicin as well as several other compounds that can stimulate normal digestion. Chili oil can also help to balance the gut’s bacteria to create a healthier digestive environment.

Creating Authentic Sichuan Chili Oil at Home

People who want to start enjoying the health benefits of chili oil don’t have to wait until they go out to a restaurant. With this recipe, anyone with the right ingredients can prepare it at home. It takes approximately 10 minutes to prepare and one hour to cook. Ingredients to use include:

  • 1 tsp of grated garlic
  • 1 tsp of salt
  • 1 lb of vegetable oil
  • 1 lb of Sichuan dry chili pepper
  • 2 tbsp of vegetable oil
  • 2 pieces of lanxangia tsaoko
  • 5 pieces of star anise
  • 5 pieces of bay leaves
  • 25 grams of sesame
  • 50 grams of thick-sliced ginger

After gathering all ingredients, the cook should heat two tablespoons of chili oil to 250 degrees Fahrenheit and add dry chili pepper to it. The remaining steps include:

  • Turn heat to low
  • Place chili peppers in a pan and stir fry for 30 to 45 minutes until they transform into a burgundy red color
  • Make three separate portions of chili peppers and grind them into powder
  • Place chili peppers into a stainless steel pot
  • Heat one pound of vegetable oil to 200 degrees Fahrenheit
  • Add five pieces each of bay leaves and star anise and two pieces of lanxangia tsaoko
  • Heat oil to 250 degrees Fahrenheit and add 50 grams of thick-slice ginger and five stalks of spring onion
  • Heat oil to 400 degrees Fahrenheit, remove solids, and place 25 grams of sesame into oil until brown
  • Remove sesame and place into stainless steel pot containing grated chili peppers
  • Gradually add oil to stainless steel pot and stir to reduce heat
  • Add one teaspoon of grated garlic

The final step is to cover the pot with plastic wrap when cool and refrigerate for 24 hours before serving.

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