Uyghur Chili Oil (Laza)

Origin: Xinjiang / Uyghur cuisine. Coarse chili flakes infused with hot oil, often poured over toasted spices (star anise, cumin, Sichuan pepper) before being added, producing a fragrant, moderately hot finishing oil distinct from plain chili oil.

Flavor Profile: Aromatic and warmly spiced rather than purely hot, with cumin and star anise notes layered through the chili heat.

Culinary Uses: Finishing oil for laghman (hand-pulled noodles) and dapanji (big plate chicken); table condiment for dumplings and skewered meats (kebab).

Regional Variations: Distinct from Sichuan chili oil, which relies more heavily on Sichuan peppercorn for numbing heat rather than cumin-forward aromatics.

Storage: Keeps for months in a sealed jar at room temperature or refrigerated, as with most infused chili oils.

Notes: Frequently conflated with Sichuan-style chili oil by non-specialists — the cumin and star anise profile is the key distinguishing marker.