Abstract: Oil-splashed chili, a traditional condiment from China's Guanzhong Plain, is more than just a seasoning, and it embodies centuries of agricultural heritage and local wisdom. This study explores the organic chemistry behind this culinary art, focusing on key components like capsanthin and capsaicin. We analyze the color, aroma and flavor transformations that occur when hot oil meets chili, revealing the science behind this dramatic change. Using organic chemistry principles, we show how temperature control and ingredient combinations create the final flavor profile, while also reviewing capsaicin's bioactive properties. Additionally, we examine the cultural significance of this tradition, connecting it to agricultural practices and philosophical traditions, thus providing new insights into traditional food science through the lens of chemistry and culture.

Key words: Oil-splashed chili, Traditional cuisine, Organic chemistry, Capsaicin, Dietary culture