Fragrant-Hot Ground Chilies (Sichuan Chili Flakes, Xiang La La Jiao Mian)

In Sichuan, chili oil is made from one or more kinds of whole dried chilies that are first fried until crisp and then pounded in a large mortar and pestle before they are combined with hot oil. You can make yours that way using a combination of whole chilies we carry here, but it's safe to say that most of us will enjoy a shortcut. These chilies have already been toasted in rapeseed oil and then ground into a perfect mix of flakes, powder and seeds for use in chili oil or for addition to dishes such as hot pot and dry pot. 

Xiang la (fragrant hot) ground chilies are a mix of er jing tiao chilies for fragrance, facing heaven chilies for color, and xiao mi la chilies for heat. They produce a deep-red, moderately hot hong you (red oil), to be used abundantly in Sichuan cooking and condiments.

Manufactured chili oil cannot compare with homemade and these are the chili flakes for the job, as those from other regions of the world are made and act differently (most are crushed instead of ground, and do not include powder, nor are they toasted before being ground).

Note that we previously called these Chili Flakes in keeping with American terminology, but have reverted to Ground Chilies as a more appropriate name. These should be used anytime a recipe calls for Sichuan chili flakes, including all the recipes on our blog. 

See The Mala Market recipe for easy Sichuan chili oil.

Our ground chilies contain no additives or preservatives. Store in a cool, dark place or, for longer term, in the freezer. 

Source: Chilies grown in Guizhou Province and processed in Chengdu, Sichuan
Ingredients: chilies, rapeseed oil
Size: 7 ounces (200 grams); 2 cups by volume