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Place the oil in a saucepan over low heat.
Toast the star anise, cinnamon stick, bay leaves, Sichuan peppercorns and cardamom pods in a separate small frying pan over medium-high heat until just starting to smoke.
Add the spices to the warm oil.
Turn the heat under the oil up to medium and cook the spices for 4-5 minutes.
Remove the pan from the heat and allow everything to cool for 5 minutes.
Place the chilli powder and salt in a heat-proof jar or bowl.
Strain the oil over the chilli salt mixture.
Add the bay leaves, cinnamon stick and star anise back into the oil mixture and gently stir.
Allow to cool before storing your homemade chilli oil in an airtight jar.