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 ground chilies have already been fried in vegetable 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 jin tiao chilis for fragrance, facing heaven chilies for color, and little rice 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 ground chilies for the job, as chili flakes from other regions of the world are made and act differently. See The Mala Market recipes for chili oil and crispy shallot chili oil for easy instructions.
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, vegetable oil