Jasmine or Ginger Flower and Cardamom-Chili Oil

Preparation info

  • Difficulty


  • Makes Approximately

    1 Cup

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

I love the combination of a powerful, tropical perfume triggered and balanced by the heat of chilies, with both flavors grounded in the base of a spice, as in fresh, new-crop Hawaiian pink ginger, garlic, and black pepper together. If using jasmine, just find a single stalk at the florist, or use gardenias as they do in China.

Use a light oil like almond, sunflower, or even canola, but make sure it is of good quality and fresh.

Sprinkle this oil on garlic-flavored creamy white beans accompanying a piece of salmon marinated in fresh basil, wrapped in bacon, and grilled and you will have discovered the excitement of easy yet spectacular cooking.


  • 1 cup almond oil
  • ¼ cup jasmine or ginger flowers, freshly picked
  • 4 green cardamom pods, crushed and toasted
  • 1 small serrano chili, seeded


Put the jasmine, cardamom seeds, and chili in a glass jar.

In a saucepan, warm the oil until it is just, and only just, getting hot. Immediately pour it into the jar. Stir together.

Cover and let macerate for 2 hours, or longer for more intensity.

Keep cool and use within a week.