Chili oil

Chili oil is a spicy liquid condiment, made by infusing dried or fresh chilies in vegetable oil, typically olive, sunflower, or canola oil. Its use is very popular in various cuisines around the world, especially in Asian, Mexican, and Latin American cooking, where it adds an intense and aromatic touch that enhances the flavor of soups, stews, tacos, pastas, and salads.

Chili oil originates from cultures that value spicy flavors and is commonly associated with Chinese and Thai cuisine, although it is also produced artisanally in Mexico and Latin American countries as a way to preserve and concentrate the flavor and heat of chilies.

Regarding its properties, in addition to providing a characteristic spicy and smoky flavor, chili oil contains capsaicin, a compound that can stimulate metabolism, improve blood circulation, and offer antioxidant effects. Being infused in oil, it also provides healthy fatty acids, depending on the type of base oil used.

In Latin America, chili oil can be found under various names depending on the region, such as spicy oil, aji oil (mainly in Andean countries like Peru and Bolivia), or simply chili pepper oil in some places.

This ingredient is ideal for those who want to add a touch of spiciness and deep flavor to their dishes without adding the texture of fresh chili, making it easy to use in dressings, marinades, and as a table condiment.