Add the chili flakes and your additional spices to a heat proof bowl. Mix well.
Heat the oil over medium heat in a small pot. Do not allow the oil to smoke. Bring the oil to a temperature anywhere between a minimum of 80°C and a maximum of 175°C - the higher the temperature the darker the oil. If it smokes, remove it from the heat to reduce the temperature.
Pour the hot oil carefully over the chili flakes. It will sizzle up nicely. Mix well. Cool and strain if desired.
Transfer to a glass container. Use immediately. Lasts 3 months or longer in the refrigerator.
