Chili oil sesame seeds, sesame oil, Sichuan peppercorn, cinnamon, star anise and bay leaf. There are also many derivative condiments from chili oil, one of which is Lao Gan Ma that is produced from chili oil and Douchi (豆豉, fermented black soybeans). Chili oil can be consumed directly with other food. Besides, it is also used extensively in cooking all over China especially in Shaanxi cuisine, Sichuan cuisine and Hunan cuisine. Like "Hóngyóu chāoshǒu" (紅油抄手, wonton in red oil) and "Dàn dàn Noodles" (擔擔麵). The Japanese variety of Chinese chili oil is known as , used in Japan as a cooking ingredient
Chili oil or as a condiment. The default kind is typically a clear, chili-infused sesame oil, and the chopped chili pepper used is typically red, imparting a reddish tint to the oil. Other ingredients used may include soy oil, corn oil, dried aloe, ginger, guava leaves, leek leaves, paprika, and turmeric. Beginning in 2009, a new type of product known as became a trend in 2010. This variety is known for reduced spiciness, and in addition to the usual oil, chunks of food are included such as fried garlic and fried onion. The Italian variety of chili oil (olio di peperoncino) originates