Cannabis Infused Chili Oil Recipe: 6-Spice Asian Style

This cannabis infused chili oil recipe brings together six warming spices — star anise, Szechuan peppercorns, cinnamon, sesame seeds, chili flakes, and cannabis infused oil — into an Asian style condiment you can drizzle on everything. Made using the cannabis chili oil stovetop 30 minute method, it is slow-infused on low heat to preserve THC while building deep, complex flavour. One tablespoon delivers approximately 60 mg of cannabis.

Cannabis Infused Chili Oil Recipe: Ingredients

Here is everything you need for this infused chili oil with Szechuan peppercorns and star anise:

• 1 cup (250 mL) cannabis infused sunflower oil (or any neutral infused oil)
• 4 star anise pods
• 3 tbsp Szechuan peppercorns
• 1 cinnamon stick
• 2 tbsp sesame seeds (added at the end)
• 3 tbsp chili flakes (added at the end)

The key to this Asian style cannabis chili oil from scratch is toasting the whole spices in the infused oil on low heat, then finishing with sesame seeds and chili flakes after straining. The spices that go in first give depth; the flakes and seeds added at the end keep their freshness and texture.

How to Make Cannabis Infused Chili Oil Step by Step

Follow this cannabis chili oil stovetop 30 minute method carefully — temperature control is everything with infused oil:

Step 1: Combine Oil and Whole Spices

Pour 1 cup of cannabis infused sunflower oil into a small saucepan. Add the star anise pods, Szechuan peppercorns, and cinnamon stick directly to the cold oil. This cannabis infused chili oil recipe starts with cold oil and spices together so the spices gradually release their oils as the temperature rises.

Step 2: Heat Slowly — Do NOT Boil

Turn the burner to medium-low heat. The goal is a gentle simmer with small bubbles — not a rolling boil. If the oil boils, two things go wrong: the spices can burn and taste bitter, and the high heat can degrade THC into CBN, reducing potency. Watch closely and reduce heat if you see vigorous bubbling.

Step 3: Infuse for 30 Minutes

Maintain a light simmer and stir every 3–4 minutes with a silicone spatula. The cannabis chili oil stovetop 30 minute method gives the whole spices enough time to fully infuse their flavours into the oil. After 30 minutes, remove from heat and let the oil cool for 5 minutes before the next step.

Step 4: Strain into Glass Jar

Pour the infused oil through a fine mesh strainer or slotted spoon into a clean glass jar, discarding the whole spices. Allowing the oil to cool slightly before pouring is important — pouring hot oil directly onto the sesame seeds and chili flakes can scorch them and turn the oil bitter.

Step 5: Add Sesame Seeds and Chili Flakes

Once the oil is in the jar and slightly cooled, add 2 tablespoons of sesame seeds and 3 tablespoons of chili flakes. Cap the jar and shake to combine. These finishing ingredients are what give Asian style cannabis chili oil from scratch its signature look and heat.

Step 6: Refrigerate for at Least 24 Hours

Refrigerate the finished cannabis infused chili oil for at least 24 hours before using. The resting time allows all the sesame seeds and chili flakes to fully meld with the oil, dramatically improving the flavour. Fresh out of the jar it is good — after a day in the fridge it is great.

Cannabis Infused Chili Oil Uses for Cooking

The cannabis infused chili oil uses for cooking are nearly endless. Any dish that benefits from a drizzle of regular chili oil works here:

• Drizzled over pizza or flatbreads
• Dipping sauce for wontons or dumplings
• Tossed with noodles or fried rice
• Poured over poached eggs
• Mixed into salad dressings
• Spooned over tofu, avocado toast, or roasted vegetables

At approximately 4 mg per mL, one tablespoon delivers roughly 60 mg of cannabis — dose carefully and always label the jar clearly.

Tips for the Best Cannabis Chili Oil

• Want more heat? Add fresh chilies (habanero or bird’s eye) to the oil during the infusion step for serious heat, or increase the chili flakes at the end.
• Szechuan peppercorns: These have a numbing, citrusy quality different from black pepper. Worth tracking down at an Asian supermarket for the infused chili oil with Szechuan peppercorns and star anise flavour profile.
• Oil type: Sunflower oil is neutral and lets the spices shine. You can substitute any infused neutral oil — grapeseed or light olive oil both work.
• Potency: The base oil used here was infused with 7.5 g of flower and 2.2 g of hash per cup. Adjust based on the strength of your infused oil.