What type of oil should be added to Roasted Chili Flakes?

Adding hot, clean oil to roasted chili flakes is essential for several reasons. First, hot oil helps to release the essential oils and flavors from the chili flakes more effectively, intensifying the overall taste and aroma of the dish. When the oil is hot, it aids in extracting the flavor compounds, allowing them to blend harmoniously with the dish.

Using clean oil is also crucial to ensure that the flavors are not tainted by previous cooking residues or unwanted flavors. Clean oil ensures that the final product is free of any off-tastes or contaminants, which can compromise the quality of the dish.

In contrast, cold oil would not effectively enhance the flavor of the chili flakes, as it wouldn’t facilitate the same level of extraction. Hot, dirty oil might introduce unwanted flavors that could dominate the natural taste of the chili, while cold, dirty oil would similarly be unappetizing and could potentially spoil the dish altogether. Thus, the combination of hot and clean oil is vital for achieving the best flavor profile when using roasted chili flakes.