Clean and sterilize the jar:

Cup of Yum
1. Thoroughly wash and clean a 1.5 C heat/oven-safe mason glass jar and lid.
2. Sterilize by placing the jar and lid in a large pot of hot boiling water for 2-3 minutes.
3. Carefully remove the jar and lid from the boiling water and place them onto a clean baking tray. Place the tray into a hot oven (about 300F) for 10 minutes, until all the moisture has evaporated.
4. Remove the tray from the oven and let it cool.

Grind the spices:

1. Place the ground Sichuan peppercorn, coriander seed, fennel seed, cumin seed and ½ C chili flakes into a spice grinder. [If you don't like the chili flake texture in the oil, you can grind the remaining ¼ C of the chili flakes].
2. Blitz until the spices are finely ground.
3. Transfer the ground spices into the clean, sterilized jar.
4. To the jar, add the remaining ¼ C chili flakes, 1 teaspoon sea salt, and paprika powder.

Heat the oil:

1. In a small saucepan, add in the neutral oil, star anise and cinnamon stick.
2. Heat the oil over medium heat, until it registers a temperature of 225°F.
3. Remove the star anise and cinnamon stick with a slotted spoon and discard.
4. Carefully pour the hot oil into the glass jar. [Some bubbling may occur].
5. Give the chili oil a stir with a spoon and seal the jar with the lid.
6. Let cool at room temperature.
7. Chili oil is ready to use but will develop more flavour and colour as it sits.
8. For longer storage, place the chili oil into the fridge.