Paste Spicy Flavour Oil
Paste spicy flavour oil is a thick chilli based seasoning in which ground chilli, Sichuan pepper and aromatics are suspended in an edible oil to form a spoonable paste rather than a clear oil. It is the industrial form of the Chinese chilli paste and mala base used in hot pot, noodle and prepared dish manufacture.
Two sensations are delivered together. Capsaicinoids from the chilli act on the TRPV1 receptor and give burning heat, while the hydroxy alkylamides of Sichuan pepper act on mechanoreceptors and give the tingling numbness that defines the mala style. Both classes are fat soluble, so oil is the natural carrier, and the suspended solids hold colour and provide the visible texture the category is bought for.
The product is a viscous red to dark red paste that separates into an oil layer and a solid layer on standing, which is normal and is corrected by stirring. It is not water soluble and disperses into a dish as the oil melts and distributes. Shelf life is set by oxidation of the oil and by fading of the carotenoid pigments under light, so it is packed in opaque containers with low headspace and, where the formula allows, with an added antioxidant.
We source bulk Paste Spicy Flavour Oil from top China manufacturers for our partners. The manufacturer is in Henan. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
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- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | Viscous paste with suspended solids, oil separation on standing permitted |
| Colour | Red to dark red |
| Odour and flavour | Characteristic spicy and aromatic, true to reference sample |
| Extractable colour | 40 ASTA units minimum, grade dependent |
| Pungency | Declared per grade in Scoville heat units |
| Total solids | 25.0 to 50.0 percent, declared per grade |
| Acid value | 3.0 mg KOH/g maximum |
| Peroxide value | 5.0 meq/kg maximum |
| Moisture | 2.0 percent maximum |
| Total aflatoxins | 10 microgram/kg maximum |
| Lead | 1.0 mg/kg maximum |
| Total plate count | 1,000 cfu/g maximum |
| Yeast and mould | 50 cfu/g maximum |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades are set by heat, colour, solids content and aromatic direction. Heat is declared in Scoville heat units for the finished paste, colour as an ASTA value or against a visual standard, and solids as the proportion of suspended chilli and spice, which determines whether the product behaves as a thick paste or a loose oil with sediment. Mala grades carry a high Sichuan pepper fraction, while plain chilli grades leave it out entirely.
The other divisions are practical. Fried grades, in which the aromatics are cooked in the oil at high temperature, carry a deep roasted character, while infused grades made at lower temperature keep a fresher chilli note. Carrier oil varies between rapeseed, soybean and blended oils, and beef tallow is used in traditional hot pot bases as a functional part of the flavour. Grades free of the major allergens, halal certified lines and vegetarian versions without tallow or dried shrimp are separate products.
Applications
- Hot pot base manufacture, where it is the principal spicy and numbing component
- Instant noodle wet sachets carrying a spicy oil
- Spicy sauces and dressings for cold dishes and noodles
- Prepared and frozen ready meals in the Sichuan and Hunan directions
- Marinades and coatings for grilled meat and skewers
- Retail chilli paste and chilli oil sold as a table condiment
- Foodservice bulk seasoning for restaurant kitchens
- Snack seasoning where a spicy oil is sprayed or tumbled onto a fried base
- Dipping sauces served with dumplings, hot pot and grilled food
China Manufacturers of Paste Spicy Flavour Oil
Top Paste Spicy Flavour Oil manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States a product of this kind is a food made from food ingredients. Spices and their oleoresins are generally recognised as safe for their intended use under 21 CFR 182.10 and 182.20, edible oils are foods in their own right, and any flavour added at the compounding stage relies on FEMA GRAS status or on the substances permitted under 21 CFR 172.515. The ingredient list names the oil, the spices and any flavour enhancer or antioxidant individually. Where a fermented bean paste or dried seafood component is present, the associated allergen declarations apply.
In the European Union the paste is a composite food. The spice and oil components are foods rather than additives and carry no E numbers, while antioxidants, flavour enhancers and any colour used are authorised additives with their own E numbers and conditions of use. Flavourings are handled under Regulation (EC) No 1334/2008. Aflatoxin and ochratoxin A limits and pesticide maximum residue levels apply to the dried chilli, ethylene oxide treatment is not permitted, and unauthorised colours in chilli products are a recurring basis for border rejection. Codex commodity standards for chilli and for named vegetable oils cover the main raw materials.
Manufacturing Process
Dried chillies are cleaned, deseeded to the extent the heat target requires and coarsely ground, and the supporting aromatics, which typically include Sichuan pepper, garlic, ginger, spring onion, fermented broad bean paste and whole spices, are prepared and weighed alongside. Refined vegetable oil, or beef tallow where the formula calls for it, is heated in a jacketed cooking vessel to a controlled temperature, usually between 120 and 160 degrees Celsius depending on how roasted the intended profile is.
The aromatics are added in a defined order, starting with the components that need the longest cook and finishing with the ground chilli, which is added at a reduced temperature because it scorches and turns bitter and brown if it enters oil that is too hot. The batch is held with agitation for the specified time, then cooled quickly by circulating the oil through a heat exchanger, which stops the reaction and fixes the colour. Volatile top note flavours and any antioxidant are dosed into the cooled paste, the solids are adjusted to the target by adding back ground spice or by decanting excess oil, and the paste is filled into opaque pails, drums or laminate pouches, usually under nitrogen and with low headspace.
