Chilli Oil

Chilli oil is a culinary oil infused with the flavour and heat of chilli peppers. It is typically made by heating oil (such as vegetable, rapeseed, or sesame oil) and then steeping dried or fresh chillies in it, often with other aromatics like garlic or ginger. The resulting oil captures the essence of the chillies, providing both flavour and a spicy kick.

Manufacturers use chilli oil primarily as a flavouring agent to add a spicy, pungent taste to a wide variety of foods. It is commonly found in Asian cuisine, dressings, marinades, sauces, and as a finishing oil for dishes like pizzas and noodle soups. Its ability to impart both heat and a distinct flavour profile makes it a versatile ingredient.

Chilli oil is not typically considered a food additive and does not have an E-number. The primary component responsible for the heat in chillies, capsaicin, has been researched for various physiological effects. Some studies suggest capsaicin may influence metabolism, but evidence is mixed and often based on high-dose or isolated compound research. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not regulate chilli oil as a specific additive.