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
Indonesian cuisine in many recipes. Whole, halved, or crushed peanuts are used to garnish a variety of dishes, and used in marinades and dipping sauces such as "sambal kacang" (a mixture of ground chilies and fried peanuts) for "otak-otak" or "ketan". Peanut oil, extracted from peanuts, is one of the most commonly used cooking oils in Indonesia. "Bumbu kacang" or peanut sauce represents a sophisticated, earthy seasoning rather than a sweet, gloppy sauce. It should have a delicate balance of savoury, sweet, sour, and spicy flavours, acquired from various ingredients, such as fried peanuts, "gula jawa" (coconut sugar), garlic, shallots, ginger, tamarind,