Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as sichuan pepper, garlic, or paprika. The spices are soaked in oil. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. Recipes targeted to western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. The solids typically settle to the bottom of the container in which it is stored. When using chili oil, the chef or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids.