Chili Oil (Lazi / Rayu family)

Origin: China (Sichuan lazi) and Japan (rayu). Chili flakes infused in hot oil, often with aromatics like garlic, star anise, and Sichuan peppercorn for the Chinese version, producing a fragrant, often numbing (mala) finishing oil.

Flavor Profile: Chinese lazi: hot and numbing with Sichuan peppercorn’s characteristic tingling sensation. Japanese rayu: milder, more straightforwardly hot with sesame oil undertones.

Culinary Uses: Finishing drizzle for dumplings, noodles, and cold dishes; base for Sichuan-style chili oil dressings (hong you).

Regional Variations: Lao Gan Ma-style chili crisp (with crunchy fried garlic, shallot, and soybean bits) is a modern commercial descendant that has become globally popular in its own right.

Storage: Keeps for months at room temperature or refrigerated in a sealed jar.

Notes: Uyghur laza is a related but distinctly cumin-and-star-anise-forward regional cousin, not the same product.