Flavor Method Type of Oil Amount of Spice
allspice cold oil canola, corn, peanut, olive 3 tbs ground
caraway cold oil canola, corn, peanut, olive 1/4 cup ground
seeds cardamon cold oil canola, corn, peanut, olive 1/4 cup
ground clove cold oil canola, corn, peanut, olive 3 tbs ground
coriander cold oil canola, corn, peanut, olive 1/4 cup ground
cumin cold oil canola, corn, peanut, olive 3 tbs ground curry cold
oil canola, corn, peanut, olive 1/4 cup curry powder hot chile warm
oil canola, corn, peanut, olive 1/2 cup dried chilies fennel cold oil
canola, corn, peanut, olive 1/2 cup ground seeds ginger warm oil
canola, corn, peanut 1 cup peeled, chopped pepper warm
oil canola, corn, peanut, olive 1/2 cup mixed, cracked

Each recipe uses 3 cups of oil. For ground spice oils, buy whole
spices and grind them in a spice grinder, coffee mill, or with a
mortar and pestle.

Master Method for Warm Oil Infusing: Combine oil and flavoring in
nonreactive, heavy-bottomed pan. Starting on lowest heat possible,
bring oil temperature to 140 degrees (use deep-fry or candy
thermometer to gauge temperature), and maintain temperature for 10
minutes as oil weakly bubbles. Carefully transfer oil and flavoring
to bowl and cool to room temperature. Let sit for at least 1 day
before using. Pour into a clean, tightly sealed glass jar and
refrigerate. Use within 1 month.