Spoon it on noodles. Drizzle it over fried eggs. Stir it through dumpling dipping sauce or swipe it across a pizza crust. Chilli oil is the jar that ends up on everything. This shelf covers crispy chilli oil, chilli crisp, crunchy garlic oil, sambal and Mexican salsa macha from makers like Proud Phoenix & Co, DC Cartel, Foo Chilli Company, Uncle Mungos, Nomad Chilli Co and Blend Smoked Honey. Mild to extra hot, every page shows its Hub Heat rating out of 11. Flat $10 shipping.
What's the difference between chilli oil and chilli crisp?
Chilli oil is mostly oil infused with chilli, so it pours and drizzles. Chilli crisp, also called crispy chilli oil or chilli crunch, is loaded with crunchy fried bits like chilli flakes, garlic or shallot, so you spoon it rather than pour it. Same heat idea, very different texture on the plate.
Chilli oil styles at a glance
| Style | Texture and flavour | On the shelf |
| Chilli oil | Pourable, fragrant, smooth heat | Foo Chilli Company Ma Foo and Nonna Piccante |
| Chilli crisp / crunch | Spoonable, crunchy, savoury | DC Cartel The Original 1983, Uncle Mungos Crispy Chilli Oil, Blend Smoked Honey BLING Chilli Oil Crunch, Proud Phoenix & Co Mild and Hot Chilli Crisp Oil, Honey Chilli Crisp |
| Garlic chilli oil | Garlic-forward crunch | Proud Phoenix & Co Crunchy Garlic Chilli Oil |
| Sambal chilli oil | Southeast Asian-style, punchy and aromatic | Proud Phoenix & Co Coconut & Lime Sambal, Crispy Prawn Sambal |
| Salsa macha | Mexican-style, dried chilli in oil, nutty and toasty | Nomad Chilli Co Salsa Macha |
Salsa macha and sambal, explained
Salsa macha comes from Mexico. It's built on dried chillies fried in oil, often with nuts or seeds, so it has a deep, toasty heat rather than a sharp one. Great on tacos, eggs and grilled meat.
Sambal is the chilli paste of Indonesia and Malaysia, with countless regional takes. A sambal chilli oil brings that bold, aromatic profile in a spoonable jar. Proud Phoenix & Co's Crispy Prawn Sambal leans savoury, while the Coconut & Lime Sambal goes bright and fresh.
How to use chilli oil
- Noodles: a spoonful tossed through hot noodles with a splash of soy is dinner in five minutes.
- Eggs: fried, scrambled or on toast. Chilli crisp and a runny yolk are mates.
- Dumplings: mix with black vinegar and soy for a dipping sauce.
- Pizza: drizzle a smooth chilli oil like Foo Chilli Company Nonna Piccante over the crust.
- Steak: spoon chilli crisp over sliced steak after resting for crunch and heat.
- Off the smoker: try it on pulled pork, smoked wings or grilled veg.
Picking your heat
Most makers do a milder and a hotter version, such as DC Cartel Original 1983 and its Extra Hot, Uncle Mungos Crispy Chilli Oil and its Extra Hot, or Proud Phoenix & Co Mild and Hot Chilli Crisp Oil. Every product page shows its Hub Heat rating out of 11. Want something to splash rather than spoon? See our hot sauce range. Proud Phoenix & Co also make Pork Chilli Jam with Pork Crackle; see the full Proud Phoenix & Co range.
Frequently asked questions
What is chilli crisp?
Chilli crisp is a chilli oil packed with crunchy fried pieces, usually chilli flakes plus things like garlic, shallot or onion. It's spooned rather than poured, so you get oil, heat and crunch in every bite. It's often called crispy chilli oil or chilli crunch, and it suits noodles, eggs and rice.
Is chilli oil the same as chilli crunch?
Not quite. Chilli oil is mostly oil infused with chilli and flows like a dressing, while chilli crunch has a high ratio of crispy solids and sits thick on the spoon. Both bring heat, but crunch adds texture. Check each product photo and description to see where a jar sits.
Does chilli oil need to be refrigerated?
Follow the storage advice on each jar, as it varies by maker and recipe. Oils with fresh ingredients or seafood are more likely to need refrigeration once opened. Always use a clean, dry spoon, which helps keep the jar in good condition for longer.
What do you eat chilli oil with?
Chilli oil goes with almost anything savoury: noodles, fried eggs, dumplings, rice, pizza, steak, avocado toast and roast veg. A good rule is to add it at the end so the crunchy bits stay crisp. Start with a small spoonful and build from there, especially with extra hot jars.
What is salsa macha?
Salsa macha is a Mexican chilli oil made by frying dried chillies in oil, often with nuts or seeds and garlic. It has a toasty, smoky, nutty heat and a chunky texture. Spoon it over tacos, eggs, grilled chicken or steak, much like you would a chilli crisp.