The superb chilli oil not only makes your dish spicy, but enhances its taste and smell. For marinades, barbecue sauces, dips and fresh cheese. With fish and shellfish, grilled meat, braised dishes (chilli con carne, goulash), vegetables and stews, pasta, pasta sauces or on pizza.
The Safranoleum spice and oil mill produces spice oils using the cold pressing method (first pressing). The spice is pressed together with ripe sunflower seeds and is not filtered afterwards. The result is a dense, intense oil, a kind of liquid spice. A few drops are enough to flavour dishes or to refine desserts (e.g. vanilla ice cream).
Once opened, the spice oil should be used within two to three months.
