Comments on: The Best Chili Oil Brands: taste test!

By: Jason

Jason — Tue, 07 Jan 2025 22:03:09 +0000

In reply to Kaitlin.

Thanks for the reply Kaitlin and for all your work. I can’t speak for Mexico, but if you ever travel to New Mexico definitely visit the Santa Fe Farmers Market. :) By the way, since my last post, I received my first order of a variety of fresh dried chili’s from the Mala Market. Holy Goodness!! So aromatic, so fresh, so good. Chili definitely hit the ground running when they were introduced to China. Also the different varieties of Sichuan Peppers (prickly-ash/”peppercorn”) they offer are just absolutely incredible (and diverse) – I tried one variety that was so intensely floral and really just too difficult for me to describe – as I’m sure you already know. Thanks again.

By: Kaitlin

Kaitlin — Tue, 17 Dec 2024 21:23:00 +0000

In reply to JIHAD BILAL.

Hi Jihad, check out this post! https://thewoksoflife.com/best-chili-oil-brands-taste-test/

By: JIHAD BILAL

JIHAD BILAL — Thu, 12 Dec 2024 23:03:02 +0000

I am a one person family. The homemade recipe is very nice, but for me it is not worth all the effort. Can someone recommend for me what brand should I buy for myself?

By: Kaitlin

Kaitlin — Fri, 22 Nov 2024 05:22:14 +0000

In reply to Jason. Hi Jason, wow I loved reading about your love of all things chili! Mexican people and Chinese people definitely share a love of chilies!

By: Jason

Jason — Tue, 12 Nov 2024 22:09:25 +0000

I appreciate your taste test article you put together for us and all the comments from people sharing their favs and pointers. As a home cook, I love making fresh Chinese chili oil (and recently tried and loved all the different spices used in your Wok of Life recipe), I wanted to attest to how absolutely wonderful homemade can be. Being Hispanic, I grew up with and love using chili from Colorado and New Mexico, and recommend getting your hands on fresh single origin, single variety, small farm grown chili for your homemade chili oil and the like, like that of Northern New Mexico Chimayo Chile – it is a “hatch” type of variety (cultivated in the New Mexico region since at least the 1100’s as far as we know), as well as Colorado’s Pueblo chili which is more famous when it is used as a fresh roasted thick walled green chili, but also super good once it is let to turn red and made into dried red chili – it is really a type of Mexican Mirasol chili variety that has been cultivated and adapted over the last two centuries to the southern Colorado agricultural Arkansas River basin near Pueblo, CO for which it is named. I find it fascinating to learn about “heaven facing chili” of China, which I think is similar or may be related through the lens of history to that of Mirasol chili which is Spanish for “look at the sun” chili, because that chili variety grows upside down, which is to mean that it grows upwards toward the sun. Both of these smaller sized fresh dried red chili’s are super tasty and bright red/red-orange in color as fresh dried. Sending Chili love to all out there, the world over, and hope someday to visit China and explore their amazing chili and prickly ash varieties. BTW, I tried making a green chili oil using dried green chili flake and green chili powder found at the farmers markets in New Mexico and using the green Sichuan pepper… Cheers,

By: Kaitlin

Kaitlin — Mon, 03 Jun 2024 17:44:09 +0000

In reply to Scott. Hi Scott, we are using them interchangeably :)

By: Scott

Scott — Tue, 14 May 2024 21:51:54 +0000

I use La Gan Ma which I like for flavor but would prefer an oil to a crisp for what I use it. You used the terms spicy and heat which I would often use interchangeably. I presume you used heat for the taste of chilis and spicy for Sichuan peppercorns, but I just wanted to be sure.

By: Kaitlin

Kaitlin — Mon, 16 Oct 2023 01:21:14 +0000

In reply to Camille. Never tried it, Camille, but will keep a lookout for it!

By: Camille

Camille — Sat, 30 Sep 2023 04:27:43 +0000

I’m obsessed with Lahtt chili oil — the green jar. I put it on nearly everything ! Have you tried it? It isn’t crunchy though, just delicious umami flavor.

By: Kaitlin

Kaitlin — Mon, 28 Aug 2023 16:59:30 +0000

In reply to Ian Moore. Thanks for the tip, Ian! We'll look out for it!