Chili oil jars, although it may also be made from scratch at home. It is usually available by request at Chinese restaurants. Chili oil has various names in China. It is called (chili pepper splashed with oil) in Shaanxi province and 辣油("spicy oil") or 紅油("red oil" ) in Sichuan province. Among those names the most popular one is 辣椒油("chili pepper oil"). In China, chili oil is prepared basically by pouring hot vegetable oil slowly on chili pepper powder or chopped chili pepper. Many other ingredients can be added alongside to enrich flavor such as Chinese black vinegar, minced garlic, dried ginger skin,
Chili powder may vary from mild to very hot. Hot varieties are called "cheongyang-gochugaru", since they are made from hotter cheongyang chili peppers rather than regular Korean reds. Chili powder blends are composed chiefly of chili peppers and blended with other spices including cumin, onion, garlic powder, and sometimes salt. The chilis are most commonly either red chili peppers or cayenne peppers, which are both of the species "Capsicum annuum". As a result of the various potential additives, the spiciness of any given chili powder is variable. The first commercial blends of chili powder in the U.S. were created by D.C. Pendery