Chili-infused oil condiments — especially those with crunchy solids — exist in many culinary traditions. Though Western “chili crisp” (popularized by brands like Lao Gan Ma) is well known, parallels appear across Asia, the Mediterranean, the Middle East, and Latin America. In our look at Chili Crisp Around the World, we'll take a country-by-country exploration of these variations, including their origins, how they’re used, and what solids/aromatics they typically contain.
China — Chili Oil & Chili Crisp
Origins
Chili oil (辣椒油, làjiāo yóu) has been part of Chinese cooking for centuries, especially in Sichuan cuisine. “Chili crisp” as a marketed product is a more recent phenomenon (late 20th century), though home-made versions have existed in many regions.
Foods It’s Eaten With
- Dumplings (jiaozi, wontons)
- Noodles (cold noodles, dan dan)
- Congee and soups
- Stir-fried vegetables
- As a finishing condiment
Typical Solids/Aromatics
- Crushed dried chili flakes
- Sichuan peppercorns (numbing spice)
- Toasted sesame seeds
- Fried garlic, shallots, scallions
- Ginger
- Sometimes peanuts or soybeans for extra crunch
Japan — Rayu (ラー油), Taberu Rayu (食べるラー油)
Origins
Rayu was introduced to Japan via Chinese cuisine in the early 20th century. It is a chili oil used widely as a table condiment.
That more closely comparable to chili crisp is called taberu rayu, from taberu meaning "to eat" and rayu, "chili oil", or, together, "edible chili oil" or "chili oil you eat". This condiment has more "crunch" ingredients than rayu.
Foods It’s Eaten With
- Gyoza (Japanese dumplings)
- Ramen
- Stir-fried vegetables
- Cold tofu
- Yakisoba
Typical Solids/Aromatics
- Chili flakes
- Sesame seeds
- Occasionally garlic or ginger
- Some versions include fried shallots
Mexico — Chili Oils & Chile Oil Infusions
Origins
Mexico has a long tradition of chili infusions, like aceite de chile, used both in cooking and as a condiment.
The versions most closely comparable to chili crisps are called salsa macha, meaning "brave sauce", as their heat and spice are not for the delicate palate.
Foods It’s Eaten With
- Tacos
- Beans
- Tortillas
- Grilled meats
- Soups
Typical Solids/Aromatics
- Dried chilies (e.g., ancho, guajillo)
- Garlic
- Sesame seed
- Pepitas
- Oregano
- Cumin
- Lime zest (occasionally)
Korea — Gochugaru-Infused Oils
Origins
Korean cuisine widely uses gochugaru (coarse red pepper flakes). Although not traditionally sold as a commercial chili crisp bottle, many Korean condiments and cooked oils are essentially chili oils with aromatics.
Foods It’s Eaten With
- Bibimbap
- Japchae
- Tteokbokki
- Grilled meats and stews
- As an ingredient in sauces/dips
Typical Solids/Aromatics
- Gochugaru
- Sesame seeds
- Toasted sesame oil (as a base)
- Garlic
- Green onion
Thailand — Nam Prik Pao
Origins
Nam prik pao is a Thai roasted chili paste that often gets steeped in oil. It’s used both as a condiment and cooking base.
Foods It’s Eaten With
- Congee (rice porridge)
- Noodle soups
- Fried rice
- Stir-fry bases
- Dipping sauces
Typical Solids/Aromatics
- Roasted chilies
- Garlic
- Shallots
- Shrimp paste (optional)
- Palm sugar
- Tamarind or lime
Vietnam — Ớt Dầu/Ớt Bằm
Origins
Vietnamese chili oils (ớt dầu) are common table sauces, especially in northern and central regions.
Foods It’s Eaten With
- Phở
- Bánh mì
- Grilled meats
- Rice dishes
Typical Solids/Aromatics
- Crushed chilies
- Garlic
- Sometimes scallions or shallots
- Smaller amounts of neutral oil (peanut or vegetable)
India — Chili Oils/Chutneys
Origins
India’s chili oils and chili chutneys vary by region (e.g., vangyache lonche in Maharashtra). While not always “crispy,” many include tempered spices in hot oil.
Foods It’s Eaten With
- Idli, dosa
- Rice and dal
- Flatbreads (roti, paratha)
- Snacks like pakoras
Typical Solids/Aromatics
- Mustard seeds
- Cumin seeds
- Curry leaves
- Garlic
- Red chilies or chili powder
- Urad dal or chana dal for texture
Turkey & Middle East — Chili-Infused Oils and Spicy Pepper Pastes
Origins
Turkish pul biber and Aleppo pepper oils are common. While not always a “crisp,” the pepper-infused oil with bits of pepper is widely used.
Foods It’s Eaten With
- Kebabs and grilled meats
- Lentil soup
- Flatbreads
- Mezze spreads
Typical Solids/Aromatics
- Aleppo pepper flakes
- Olive oil
- Sumac (optional)
- Garlic
- Toasted sesame seeds (occasionally)
Spain — Spicy Olive Oils
Origins
Spain produces aceite picante — chili-infused olive oil — often used like finishing oil or for dipping.
Foods It’s Eaten With
- Bread with tomato
- Tapas
- Grilled seafood
- Salads
Typical Solids/Aromatics
- Chili flakes
- Olive oil
- Garlic
- Herbs (thyme, rosemary)
Cross-Cultural Variations & Notes
Solids vs. Clear Oils
- Chili Crisp (China) → lots of crispy solids (shallots, garlic, peppercorns).
- Rayu (Japan) → mostly clear oil with some seeds/aromatics.
- Taberu Rayu (Japan) → mostly crispy garlic/onion/aromatics with some chili-infused oil.
- Nam Prik Pao (Thailand) → thicker chili paste → saucy, aromatic.
- Indian tampered chili oil → spiced seeds and lentils adding texture.
- Mediterranean chili oils → lighter heat with herbs.
Flavor Profiles
- Numbing + spicy: Sichuan chili oil (Sichuan peppercorns)
- Garlic + umami: Taberu Rayu
- Hot peppers + garlic: Salsa Macha
- Smoky + sweet: Thai Nam Prik Pao
- Earthy + aromatic: Indian tempered chili oil
- Bright + herbal: Mediterranean chili oils
Typical Aromatic Breakdown (by Region)
| Region | Chili Type | Aromatics | Texture |
|---|---|---|---|
| Sichuan (China) | Sichuan chilis | Garlic, shallot, peppercorn, sesame | Crunchy |
| Japan (Rayu) | Togarashi | Sesame seeds, minimal solids | Smooth |
| Japan (Taberu rayu) | Togarashi/dried red chilies | Fried garlic, onion, shallots | Chunky and crunchy |
| Mexico (Salsa Macha) | Ancho/guajillo/morita | Oregano, cumin, garlic | Soft or chewy solids |
| Korea | Gochugaru | Sesame seeds, scallions, sesame oil | Slight grit |
| Thailand (Nam Prik Pao) | Roasted chilies | Garlic, shallot, shrimp paste | Pastelike |
| India | Red chilies/powder | Mustard seeds, cumin, curry leaves | Textured |
| Turkey/Middle East | Aleppo/pul biber | Garlic, sumac, olive oil | Flakey |
How They’re Used in Practice
- Dipping: dumplings, breads, flatbreads
- Finishing: soups, noodles, grilled meats
- Cooking base: stir-fries, fried rice, stews
- Mix-ins: sauces, marinades, dressings