Hey cool I do this too from time to time!

Word of advice that helped me a lot…. Heat the oil and bring it down in temperature then pour it over the dried spices vs. heating spices and oil together. I found it reduced bitterness and astringency quite a bit.

This recipe has the oil at around 225°f for the confit.

I didn’t have any off flavors doing it this way. I don’t think I brought up the temperature fully when pouring over chili flakes though. I got a small amount of sizzle but it wasn’t vigorous.