DC Cartel The Original 1983 Crispy Chilli Oil drizzled over a fried egg and smashed avocado on sourdough toast
DC Cartel THE ORIGINAL 1983

Deep-Fried Shallot & Garlic Crispy Chilli Oil

Dulcie's 1983 recipe, hand-fried in small batches in the Adelaide Hills - crunchy shallot, toasted garlic and medium heat that goes on everything from fried eggs to noodles.

Dulcie's 1983 recipe - crunchy shallot, toasted garlic, medium heat on everything.

DC Cartel The Original 1983 Crispy Chilli Oil 268g jar
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Medium heat glazed wings and jalapeno taco plate lifestyle photo

Medium HeatReal chilli warmth, balanced against the sugar and smoke.

Medium Heat

Real heat, real flavour, still an easy cook.

Medium is the heat level where chilli actually shows up — a real, building warmth from jalapeño, chipotle or fresh chilli that you feel after a few bites, not a wall of fire on the first one. It's built for cooks who want genuine spice in the flavour, not a stunt.

It earns its place on wings, ribs, tacos, burgers and anything off a hot grill or wok where a proper kick belongs — hot enough to notice, controlled enough to still taste the smoke, sugar and garlic underneath.

Start with DC Cartel's award-winning Original 1983 Crispy Chilli Oil for noodles and dumplings, or Mama Melisse's Sri Lankan-style Mama Hot Sauce for genuine bird's-eye-chilli warmth. On the rub side, Hardcore Carnivore's Chilli Lime (Meatchelada) Rub and Coast n Smoke's South West Rub both deliver real medium heat without drowning the beef, while Fancy Hanks' Jalapeno & Peach and Kosmos Q's Honey Jalapeno BBQ Sauce balance that same chilli kick against genuine sweetness.

It's a proper mix of Australian-made (DC Cartel, Mama Melisse, Coast n Smoke, Blend Smoked Honey) and US-imported names (Hardcore Carnivore, Kosmos Q), several vegan and gluten free. Real heat, real flavour, still an easy Tuesday-night cook.

Explore more: our Mild and Hot collections.

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