Chilli for Chilli Oil
Chilli oil is judged on fragrance as much as heat. The classic base is aromatic Erjingtiao, blended with a heat variety such as Sanying or Jixin — in flakes or segments, not fine powder.
At a Glance
- Base variety
- Erjingtiao
- Heat
- 15,000–50,000 SHU
- Form
- Flakes, segments
- Scored on
- Fragrance & heat
What makes a good chilli oil chilli?
Chilli oil is judged on fragrance as much as heat. The classic base is aromatic Erjingtiao (15,000–30,000 SHU), often blended with a heat variety such as Sanying or Jixin. Flakes or segments infuse evenly and keep the aromatic surface intact.
| Variety / band | Heat (SHU) | Role | |
|---|---|---|---|
| Erjingtiao | 15,000 – 30,000 | Aromatic base, chilli paste, hotpot | View → |
| Sanying (Tianying) | 20,000 – 50,000 | Heat blend partner | View → |
| Xiaomi (Millet) | 50,000 – 70,000 | Chilli oil, extreme heat | View → |
How to specify chilli for chilli oil
Use flakes or segments for even infusion and to keep the aromatic surface intact — fine powder clouds the oil and fades faster. Name the base variety (Erjingtiao) and the heat blend partner, plus the SHU window of each.
Heat values are representative per variety. Confirm your exact SHU window, form and mesh when you inquire.
Frequently Asked Questions
What chilli is best for chilli oil?
Aromatic Erjingtiao carries the fragrance, usually blended with a heat variety like Sanying or Jixin, in flakes or segments for even infusion.
Flakes or powder for chilli oil?
Flakes or segments — fine powder clouds the oil and fades faster. Flakes and segments infuse evenly and keep the aromatic surface intact.
How hot should chilli oil chilli be?
The aromatic base (Erjingtiao) sits at 15,000–30,000 SHU; blends with a heat variety reach 50,000 SHU or more. Specify the SHU window of each variety in the blend.