Organic Culinary Sunflower Oil Flavored with Chili Pepper and Herbs, in a bottle

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Organic sunflower oil (French origin), habanero pepper (Capsicum chinense), bay leaf (Laurus nobilis), organic paprika, organic garlic, savory, organic onion.

A bit of history
In ancient times, macerates were cosmetic products. The Egyptians infused flowers in oil to perfume the skin and treat minor illnesses.
The Greeks, Romans, and Egyptians flavored olive oil, the only oily ingredient of the time, with all sorts of plants and spices. Its value was considerable because it served as currency.
The Habnero pepper is native to Mexico and ranks high among the most fearsome peppers on the Scoville scale, according to the American pharmacologist who created the scale of spiciness and peppers in 1912.
Its real name is "Javanero" in reference to the cuisine of the island of Java and its very spicy cuisine, but it was later changed to "Habanero" due to its Spanish pronunciation.
In Madagascar, it's called "tsilanidimilahy," or roughly "five men can't finish it." In the West Indies, it's called "Bondamanjak," or "Madame Jacques's buttocks," in reference to the shape of the fruit.
When used fresh, eye and hand protection is necessary to avoid skin burns. It also irritates the respiratory system, much like tear gas.

How to use hot chili oil?
Chef's Tips.
It sometimes graces the tables of Italian restaurants for those who love strong flavors on their pizzas.
The flavored oil made in my kitchen in Tarare is known for being very hot, and a few drops are enough to spice up just about anything. The habanero pepper is infused for a long time at low temperature with herbs, including savory, also called "donkey pepper" in Provence.
With paprika, The red color of the infusion reveals the color of a chili pepper.
The use of oil is restrictive, but doesn't prevent you from daring it where you least expect it.
Add pineapple juice to the chili oil and marinate large pieces of pineapple, Sichuan berries, herbs, and small pieces of meat of your choice for 24 hours in the refrigerator. Make a stew, browning the meat and pineapple. Skim the fat from the marinade and use it for the juice. Serve with plain rice.
Brown parsnips or carrots in the chili oil over moderate heat. Add garlic and onion, and finish cooking with broth or orange juice.
Dice some underripe mango and add a syrup flavored with a little rum. Pour a few drops of chili oil onto each guest's plate. In Mexico, strawberries are cooked in a little sugar and a little chili oil.

Why choose a flavored and culinary oil from The Popote?
Condiments are part of my expertise, acquired over the years of my professional experience.
The use of quality ingredients and the pursuit of authentic flavors are a constant in my creations.
Discover this artisanal product with the first purchase of a sample. Get started with simple recipes for the whole family or your guests.
Vary your menus and enjoy cook brings together all my recipes for flavored cooking oils.
And to take it even further, a gift set brings together 6 samples of my culinary oil recipes.

Packaging
25 cl glass bottle with cork stopper and measuring spout.
4-part cardboard label tied with linen string.
Sample in glass bottle with screw cap.