Uyghur Chili Oil (Laza)

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.

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