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In a heatproof bowl (ceramic or oven-safe is best), add all the ingredients except the oil.
In a small saucepan, heat the oil until it's hot (100-110°C). Make sure it doesn't start smoking. If it does, turn off the heat and let it cool slightly to avoid burning the spices.
Carefully pour the hot oil over the dry ingredients in the bowl. It will sizzle, so be cautious. Stir gently, then let it cool.
Once cooled, transfer the chilli oil into a jar with a lid. Store at room temperature in a cool, dry place. Always use a clean spoon to scoop out the oil to keep it fresh. It will last 3-6 months.