Adds flavour and zing to otherwise boring meals. This oil is great for using in Asian dishes, and for spicing up pizzas and pastas! Editor's Note: Dried, not fresh chiles are recommended. Oil does not inhibit the growth of mold or bacteria, and home-made oils could produce botulism food poisoning if not handled correctly. Commercially produced oils must contain specific levels of microbial inhibitors (typically acidifying agents such as phosphoric or citric acid). Because these inhibitors are not generally available to the consumer, the US Food & Drug Administration suggests that such oils be made in small quantity and refrigerated.