Chilli oil is a flavour-packed condiment made by infusing oil with chillies, aromatics, and spices. Here is everything you need to know — and how to use it every day.
Chilli oil is one of the most versatile condiments in modern cooking. At its core, it is oil infused with dried chillies, spices, and often garlic or onion — slow-cooked until every drop carries heat, aroma, and crunch.
Unlike hot sauce, chilli oil is as much about texture as it is about spice. The crispy chilli flakes and golden oil separate in the jar, giving you two layers of flavour: a smoky drizzle and a crunchy topping.
What Goes Into Good Chilli Oil?
Quality chilli oil starts with the right chillies — balanced heat, not just fire. Aromatics like garlic and onion add depth. Neutral or light oil carries the flavour without overpowering it. At Spilo, we craft small batches of Plain Chilli Oil, Garlic Chilli Oil, and Onion Smash Chilli Oil so you can match the mood of every meal.
How to Use Chilli Oil
- Drizzle finish: Add a spoonful over fried rice, dal, or scrambled eggs just before serving.
- Dip & dunk: Perfect alongside momos, dumplings, and spring rolls.
- Stir-fry boost: Swirl into noodles, pasta, or stir-fried vegetables at the end of cooking.
- Sandwich & wrap spread: Mix a little into mayo or hummus for instant heat.
- Marinade base: Combine with soy sauce and vinegar for chicken, paneer, or tofu.
How Much Should You Use?
Start with half a teaspoon and build up. Chilli oil is concentrated — a little goes a long way. If you prefer milder heat, use mostly the flavoured oil and leave the chilli sediment for later.
Why Spilo Chilli Oil?
Our oils are handcrafted in India with real ingredients and no shortcuts. Whether you want clean chilli heat (Plain), bold garlic punch (Garlic Chilli Oil), or sweet-savoury onion notes (Onion Smash Chilli Oil), there is a jar for every plate.
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