Calories and Nutritions in Chili Oil

A 100-gram serving of chili oil contains 848 calories, while a 100ml serving contains 772 calories.

One kilogram (1000g) of chili oil contains 8,480 calories, while one liter (1000ml) contains 7,720 calories.

One tablespoon of chili oil contains 127 calories, though this varies by brand. A one-tablespoon serving from a jar of Momofuku Chili Crunch (14g) has 90 calories, while the same serving size from a jar of Trader Joe's Chili Onion Crunch contains 100 calories. A one-tablespoon serving from a jar of Lao Gan Ma Spicy Chili Crisp (15g) also provides 100 calories, and a serving from a bottle of Lee Kum Kee Chiu Chow Chili Oil (15mL) has 120 calories.

Chili oil offers several health advantages, mainly derived from capsaicin, the active compound in chili peppers. The potential benefits of consuming chili oil are listed here.

• Boosts Metabolism: Capsaicin is recognized for thermogenic properties, which can increase metabolic rate and fat oxidation. A study by Whiting, S., Derbyshire, E., & Tiwari, B. K. (2012), "Capsaicinoids and capsinoids. A potential role for weight management? A systematic review of the evidence," found that consumption of capsaicinoids can enhance energy expenditure and promote fat loss.
• Reduces Inflammation: The anti-inflammatory effects of capsaicin may help alleviate symptoms associated with certain inflammatory conditions. A review by O'Neill, J., et al. (2012), "The anti-inflammatory effects of capsaicin and the role of the TRPV1 receptor," established that capsaicin can suppress inflammatory responses through its interaction with the TRPV1 receptor on sensory nerves.
• Provides Pain Relief: Topical application and consumption of capsaicin have been linked to pain reduction by desensitizing sensory receptors. A review by Derry, S., et al. (2012), "Topical capsaicin (low concentration) for chronic neuropathic pain in adults," concluded that capsaicin is effective in providing relief for some individuals experiencing chronic pain.

Excessive consumption of chili oil presents potential health risks related to high calorie density and fat content. The health risks from consuming chili oil are detailed here.

• High Calorie and Fat Content: Chili oil is extremely calorie-dense, primarily consisting of fat, which can lead to weight gain if consumed in large quantities. A single tablespoon can contain over 120 calories. A scientific statement from the American Heart Association by Lichtenstein, A. H., et al. (2021), "Dietary Guidance to Improve Cardiovascular Health," recommends monitoring total fat and calorie intake to maintain cardiovascular health and a healthy weight. An alternative with lower fat is a water-based hot sauce or fresh chili peppers. A suggested amount is to limit consumption to one teaspoon per meal.
• Digestive Discomfort: The capsaicin in chili oil can cause gastrointestinal distress in some individuals, leading to symptoms like stomach pain, heartburn, and diarrhea. A study by Maji, A. K., & Banerji, P. (2016), "Phytochemistry and gastrointestinal benefits of the medicinal spice, Capsicum annuum L. (Chilli)," notes that while capsaicin has benefits, high doses can irritate the gastric mucosa and exacerbate digestive issues.

No, chili oils are not a good food choice for frequent eating because of the extremely high concentration of fat and calories. Whether or not chili oil is unhealthy depends on the quantity consumed - in moderation, the capsaicin content provides some health advantages. The active compound capsaicin supports metabolic health by increasing energy expenditure. A study by Varghese, S., et al. (2017), "Chili pepper as a body weight-loss food," showed that capsaicin intake is associated with a reduction in body weight and fat mass. 

Capsaicin also possesses properties that support heart health by improving cholesterol profiles and blood flow. Research by McCarty, M. F., DiNicolantonio, J. J., & O'Keefe, J. H. (2015), "Capsaicin may have important potential for promoting vascular and metabolic health," details how capsaicin can activate channels that lower blood pressure and reduce inflammation. The compound offers analgesic properties that aid in pain management. A review by Mason, L., et al. (2004), "Systematic review of topical capsaicin for the treatment of chronic pain," confirmed efficacy in reducing certain types of chronic pain. Despite these benefits from capsaicin, the base oil makes the condiment exceptionally high in calories, which can negate the positive effects if not used sparingly.

A person can safely consume up to one tablespoon (14-15 grams) of chili oil daily, provided this amount aligns with total daily calorie and fat intake goals. Consuming more than two to three tablespoons of chili oil daily is considered unhealthy due to the excessive intake of calories and fat, which can contribute to weight gain and other health issues associated with high-fat diets.

The calorie content of chili oil changes based on the type of oil used as a base and the ratio of oil to solid ingredients. Sichuan-style chili oil, which is a pure infusion with few solids, has the highest calorie value at 120 calories per tablespoon. Chiu Chow chili oil contains the lowest calorie value at 100 calories per tablespoon, a reflection of the added volume from lower-calorie solids like fried garlic and shallots. Japanese Rayu, with a mix of sesame oil and some solids, has a calorie count of 110 per tablespoon, placing the condiment between the other two types.

Making chili oil involves infusing a neutral oil with chili flakes and aromatic spices. The process is straightforward and allows for customization of flavor and spice level. The steps to create homemade chili oil are detailed below.

• Ingredients: A basic recipe requires 1 cup of a neutral oil like canola or vegetable oil (225g), ½ cup of Gochugaru or Sichuan chili flakes (45g), 2 star anise pods, 1 cinnamon stick, and 1 teaspoon of Sichuan peppercorns.
• Preparation: Combine the ½ cup of chili flakes (45g) and 1 teaspoon of Sichuan peppercorns in a heatproof bowl.
• Infusion: Heat the 1 cup of neutral oil (225g) in a small saucepan with the 2 star anise pods and 1 cinnamon stick over medium heat until the oil reaches 250°F (121°C), then discard the whole spices.
• Combination: Carefully pour the hot oil over the chili flake mixture in the bowl, which will cause a sizzle, then allow the oil to cool completely to let the flavors infuse for several hours before transferring the oil to a jar.

The nutritional value of this recipe is almost entirely derived from the oil. The total calories for the entire batch are approximately 2,055, with about 1,920 calories from the oil and 135 calories from the chili flakes. A one-tablespoon serving of this homemade chili oil contains approximately 128 calories.

The origin of chili oil is deeply connected to the introduction of chili peppers to China during the late Ming Dynasty around the 16th and 17th centuries. Portuguese and Spanish traders brought chilies from the Americas, and the peppers quickly integrated into Chinese cuisine, especially in the humid, landlocked provinces of Sichuan and Hunan where the warming sensation was highly valued. The technique of infusing oil with spices was an established practice in Chinese cooking, used to extract and preserve aromas. Applying this method to dried chilies was a natural evolution. Sichuan province is widely credited with perfecting chili oil, creating a condiment that captured not just the heat but also the fragrance of the peppers. This development led to the iconic "málà" or numbing-spicy flavor profile when combined with Sichuan peppercorns. 

The role of the condiment expanded from a simple ingredient to a tableside staple. The global popularization of chili oil, particularly the chili crisp variety with crunchy bits of fried chili and garlic, was massively accelerated by the brand Lao Gan Ma, founded in Guizhou, China, by Tao Huabi in the 1990s. The creation by Tao Huabi transformed the simple infused oil into a multi-textured, umami-rich condiment that became a pantry essential worldwide.