Global Chili Oil Family (Overview)

Origin: Independently developed across chili-growing and chili-importing regions worldwide following the 16th-century Columbian Exchange. There are many parallel chili-oil traditions — Sichuan lazi and Japanese rayu (East Asia), Uyghur laza (Central Asia) and Italian olio santo (a simpler chili-infused olive oil from Southern Italy) — all built on the same basic technique of infusing hot oil with dried chili.

Flavor Profile: Ranges from purely hot (simple infused oils) to deeply aromatic and complex (Sichuan-style with multiple whole spices bloomed in the oil first).

Regional Variations: Latin American chili oils are another variation on the same technique.

Storage: N/A — this is a category overview.

Notes: Chili peppers are native to the Americas and reached Asia, Africa and Europe only after 1492 — meaning every chili-based condiment in the world post-dates the Columbian Exchange.