Chile Orange Oil

The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.

Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.

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2 cups peanut oil
6-8 japones chiles, or some other small dried red chiles
2 tsp. sesame oil
zest of 2 oranges, finely minced
1 Tbsp. Chinese black bean paste
2 cloves garlic, minced


Heat the oil in a wok or heavy skillet until the chile “sputters” when dropped in the oil. Combine all the remaining ingredients and add to the oil. Simmer for 5 minutes and be careful not to let any of the ingredients burn.

Remove the pan from the heat and allow the oil to steep overnight. Strain the oil before using.

Yield: 2 cups.

Recipe by Nancy Gerlach, Food Editor.