A chili oil, its use, and a method for producing the same are disclosed. The method includes steps of: removing a pedicle part, a placenta part, and a seed part of a capsicum crop, and chopping the rest of the capsicum crop into a first material； placing the first material in a subzero temperature environment to be rapidly freezing the first material to form a second material； performing a vacuum freeze-drying process on the second material to remove the moisture of the second material to form a third material； and transferring the third material to an edible oil heated to a first oil temperature, the temperature of the edible oil further heated to a second oil temperature, and then the temperature of the edible oil being dropped to the normal temperature, wherein the second oil temperature is higher than the first oil temperature, and the first oil temperature is a temperature not lower than the boiling point of the water.一種椒油、其用途及產製椒油的方法，該方法包含步驟：將一辣椒屬農作物中的蒂頭、胎座及種籽部分剔除，將該辣椒屬農作物中的其餘部分切碎成為一第一用料；將該第一用料置於一零下溫度環境，使該第一用料快速凍結形成一第二用料；對該第二用料該進行一真空凍乾處理過程，使該第二用料之水分被移除而形成為一第三用料；及將該第三用料移入被加熱到一第一油溫的一食用油，將該食用油的溫度繼續加熱到一第二油溫後降至常溫，該第二油溫高於該第一油溫，該第一油溫為不低於水沸點之溫度。
