You know how; every so often; something comes into your life and you think: "Truly; honestly; how did I ever live without this?" We ask ourselves this question every time we drizzle this aromatic chile oil over anything/everything. Seriously: It's some magic stuff. Use it to sauté hearty greens; fry eggs; sauté zucchini ribbons or roasted spaghetti squash; or actual spaghetti; made aglio e (chile) olio-style. Spoon it over soft-scrambled or poached eggs; roasted carrots or roasted cabbage; labne or lentils. Stir it with white miso; rice vinegar; orange juice and grated ginger for a knockout vinaigrette; or with minced cilantro; scallions and lime as a topping for roasted or steamed fish. No need to refrigerate; it only gets better after a few weeks of sitting on the counter. Pick up a jar in our shop; too — we ship nationally!

Give the garlic cloves a gentle smash with the side of a knife to crack them a bit. You want some of that garlic juice to seep out; but the skins to stay semi-intact so that the garlic doesn't burn. In a small pot; combine the oil; garlic; ginger; anise; peppercorns; fennel seeds; coriander and bay. Crank the heat to medium; bring to a simmer; and let it gently bubble away for 15-30 minutes (if you have the time; give it a full 30). Check the oil every so often: You want to see the garlic and ginger begin to look toasty and golden; but not burnt. If things are starting to brown; immediately remove from the heat.Once done simmering; turn off the heat; cover the pot; and let the mixture steep for at least an hour. Put the chile flakes in the bottom of a 16-ounce jar. Invite someone over for tea so they can say; "Whoa; what smells so good?"Post-steep; turn the heat to medium-high and bring the oil to a gentle boil (it's important not to bring it to a rip-roaring boil; or it will burn the flakes). When the oil is just beginning to boil; pour it through a strainer and into the jar; over the chile flakes; they should fizz and swirl. Add the salt; let it cool a bit; then put on the top. Discard the aromatics (except for the garlic cloves; those should pop right out of their peels and into your mouth). If kept away from the heat and sun; the oil will last for ages; getting better as it sits.