What are the common varieties of flavored oils? A detailed introduction in one article

In our lives, flavored oil is an indispensable kind of oil, especially in Sichuan and Hunan cuisine. In fact, flavored oils are usually extracted and refined from strongly flavored spices or seed crops, and special techniques may be used during the production process. So what flavored oils are common?

1. Sesame oil

Premium sesame oil is pressed from sesame and has a rich sesame aroma, a golden-brown color, and a pure taste. Sesame oil has antioxidant and anti-aging effects, and its rich calcium content can also make bones and teeth stronger. Drizzling sesame oil on cold dishes as the final step can enhance their aroma; and Sichuan hot pot dipping sauces cannot do without sesame oil either, as it blends the flavors of various ingredients and also makes fillings smoother and more delicious.

2. Sichuan peppercorn oil

Sichuan peppercorn oil is a flavored oil extracted from Sichuan peppercorns. Besides finished products sold on the market, it can also be made at home. Heat cooking oil in a wok over medium heat to 40-50% hot, add dried Sichuan peppercorns, and stir-fry over low heat until the peppercorns change color and release their aroma. Then remove from the heat, quickly strain out the solids, and keep the oil for later use. Sichuan peppercorn oil can be used to make cold dishes and can also be used to quickly stir-fry vegetables, and it is very delicious.

3. Mustard oil

Mustard oil is extracted by a special process from the mature seeds of the mustard plant. Mustard oil has a cool, fragrant odor and a very wide range of uses, mainly for making cold dishes or dipping sauces. Mustard oil can stimulate the secretion of saliva and gastric juice, so it has a certain function of stimulating appetite and aiding digestion.

4. Chili oil

This is a very common flavored oil and can be made at home. The method for making chili oil is very simple: wash and dry dried chilies, cut them into large sections, and put them in a bowl. Heat cooking oil in a wok to 70% hot, then pour it into the bowl with the chilies, using the heat of the oil to fry out the chili aroma. This kind of chili oil is most suitable as a final aromatic touch when making lightly flavored cold dishes.

5. Litsea pepper oil

Litsea pepper oil is a new type of healthy, pure natural flavor-enhancing condiment. It uses rare wild fruits such as litsea cubeba and litsea pungens as the main ingredients and is carefully extracted through modern techniques. It has effects such as enhancing flavor, adding aroma, dispelling cold, relieving summer heat, and dispersing qi. It is suitable for seasoning beef, mutton, fish, lobster, snails, seafood, and other meaty or fishy dishes, as well as rice noodles, noodle soup, hot pot, and braised dishes. Just add a little and mix well when taking the dish off the heat.

The above is an introduction to common flavored oils. When buying flavored oils, choosing products from well-known brands or reputable manufacturers will be more reliable. Some flavored oils are used less frequently, so when buying them it is best to choose small packages to keep them fresh. Usually, flavored oils do not need refrigeration; sealing them and storing them in a cool, dry cabinet is enough.

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