Chili Oil: Spicy, Aromatic, and Full of Flavor
A fragrant oil infused with chili peppers—adds heat, aroma, and antioxidants to dishes. Boosts metabolism but should be used in moderation.
What Is Chili Oil?
Chili oil is made by **infusing vegetable oil with dried chili flakes or fresh chili peppers**. Common in Chinese, Thai, and Korean cuisines, it delivers **heat, color, and aroma**.
Nutrition (per tablespoon ~15 ml)
- **Calories:** ~120 kcal
- **Fat:** ~14 g (mainly unsaturated)
- **Vitamin E:** small amounts
- **Capsaicin:** bioactive compound in chili
- **Antioxidants:** from chili pigments (carotenoids)
Health Benefits
- **Boosts metabolism** through **capsaicin**.
- **Improves circulation** and may support fat oxidation.
- **Rich in antioxidants** and **anti-inflammatory compounds**.
- **Flavor enhancer** that reduces need for excess salt.
Potential Drawbacks
- High in **calories and fat**; use moderately.
- Can **irritate stomach or reflux** in sensitive individuals.
- Overheating oil may form harmful compounds—avoid burning.
Culinary Uses
- Drizzle over **noodles, dumplings, soups, stir-fries**.
- Use as **base for dressings or marinades**.
- Combine with garlic, sesame, or soy sauce for added depth.
- Store in airtight container, away from heat and light.
Summary
Chili oil brings heat, antioxidants, and flavor to many dishes—but enjoy in moderation due to its fat content.
- 1. Chili Oil
Chili Oil: aromatično ulje infuzirano s ljutim papričicama, često korišteno u azijskoj kuhinji; bogato antioksidansima i kapsaicinom koji potiče metabolizam.