BIO Chili spice oil

Our chili spice oil is a fiery combination of chili peppers and mill-fresh canola oil from organic cultivation. The precious oil is rich in omega-3 fatty acids and carries intense spiciness. The spice oil is perfect for individual seasoning at the table: With its handy dispenser everyone can adjust their dish to taste. Find out for yourself how spicy our chili oil actually is.

Fiery 4689 Scoville Heat Units

With around 4689 Scoville Heat Units (SHU), our chili spice oil can be compared to the spiciness of jalapeños. In 1912, the scientist Wilbur Scoville developed the so-called Scoville scale. It is based on the concentration of capsaicin which is an indicator of pungency. Pure capsaicin has 16 million Scoville Heat Units. To measure the concentration of capsaicin, Scoville diluted chili in sugar water until the test participants were no longer able to detect heat in the solution. The required amount of sugar water corresponds to the heat units on the Scoville scale. Nowadays, a chemical analysis (the high-performance liquid chromatography) can reliably measure the SHU.

What might seem improbable, is scientific truth: Capsaicin, the spicy ingredient in chili, is responsible for the burning sensation on our taste buds and also emits serotonin as well as other happy hormones. But what happens when the burning is gone? The happy hormones take over.

Serotonin affects our mood with the help of the central nervous system. It makes us feel relaxed and happy. At the same time, it inhibits fear, sorrow and even hunger. This is why serotonin is also used in antidepressants. Because of the positive effects of serotonin on our mood, it is also known as the "happy hormone": If you eat chilis, the body emits serotonin. The emitted amount depends on the pungency of the chilis. Compared to other moodfoods like chocolate, chili is a healthier and very versatile option.

Other effects of serotonin:

• serotonin reduces the appetite and is therefore often part of weight loss drugs
• serotonin regulates the sleep
• serotonin activates the pain stimulus after injuries

Further ingredients of chilis

Capsaicin

Capsaicin is the substance that is responsible for the sensation of heat on the taste buds. It causes a burning sensation in our body. The organism reacts with pain and sweating for temperature regulation. Capsaicin also stimulates the blood circulation, which makes the taste buds more active and intensifies the taste perception.

Vitamin C

Chilis contain around 128 mg vitamin C per 100 g, which is relatively high compared to other vegetables. Lemons, for instance, only contain 53 mg vitamin C per 100 g. As antioxidant, vitamin C plays an important role in a healthy diet and neutralises free radicals in the blood and the cells. Next to vitamin C, chilis also contain vitamins A, B1, B2, B3 and E as well as iron and calcium.

Ideal for seasoning at the table. Perfect for chili con carne, chili sin carne, Indian curries, Chinese hot pot, pasta arrabiata and for special heat in any dish.

With the dispenser, the spiciness can be dosed according to taste easily. Our chili spice oil should be drizzled over the cooked meal and is not suitable for frying. Keep out of the reach of children.

Quick, easy and delicious: Simply drizzle the spice oil over your dish right before serving, stir and its good to go. Thanks to the handy dispenser, our spice oils can also be used for seasoning at the table. You can also combine several spice oils according to taste.

Our precious oils do not only carry the fresh aroma of herbs and spices, they also contain valuable fatty acids for a balanced diet.