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Place the oil in a saucepan along with the essential spices and any of the optional spices of your preference
Place the saucepan on a low heat and bring the oil up to 110-115’C/230-239’F. If you don’t have a cooking thermometer, you’ll know when it’s roughly the right temperature when you see gentle slow bubbling around the spices
Allow the oil to infuse for 1 hour, keep checking it periodically to ensure the temperature is consistent and the spices are not burning. Burnt spices will create a bitter chilli oil
Place the chilli flakes and salt in a heat-resistant bowl and give these a good mix
Once the oil has infused for an hour, strain it into another saucepan through the sieve to remove all the spices
Now place the saucepan of oil onto a medium high heat and bring to around 170-175’C/338-347’F. This temperature will vary between chilli flakes so test a small amount by pouring half a tsp of hot oil onto a few of the chilli flakes. If it sizzles then you know it’s at the right temperature
Pour the hot oil over the chilli flakes and gently mix once the sizzling has stopped. Allow to sit and cool to room temperature
Transfer the cooled oil to a clean jar and keep refrigerated