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
Korean chili pepper from Korean "gochu-garu" (; "gochutgaru"), where "gochu" () means "chili pepper" and "garu" () means "powder". In English, gochugaru usually refers to the seedless, Korean variety of chili powder. It is vibrant red in color, and texture and heat level may vary from fine powder to flakes, and from mildly hot to very hot. Traditionally made from sun-dried Korean red chili peppers (called "taeyang-cho)", gochugaru has a complex flavor profile with spicy, sweet, and slightly smoky tastes. Gochugaru made from Cheongyang chili peppers are finer and hotter. Korean chili pepper Korean chili peppers or Korean hot peppers, also known as