The Indonesian Agency for Agricultural Research and Development unveiled a simple method for making chili oil. Through a process known as maceration or soaking, chili oil is produced. The oil-soluble (lipophilic) characteristics of chili capsaicin are used in that procedure. The secret is to combine vegetable oil and chili powder, then swirl it for five minutes. The uniform mixture is then macerated for 24 hours while being stirred every so often. The oil is then filtered after cooking for 5 minutes.
