Description
Banhoek Chilli Oil
Banhoek Chilli Oil is named for the valley we call home, where our premium chilli oil is handcrafted in our custom-built production kitchens. In centuries past, travellers braving the Helshoogte (‘Hell’s Heights’) Pass between the historic towns of Stellenbosch and Franschhoek would keep a keen eye out for the lions and leopards that roamed free here. The eastern slopes of the mountains were particularly intimidating, and they dubbed this valley the Ban(g)hoek, or ‘Fear Corner’. Today it’s a picturesque highlight of South Africa’s Western Cape winelands and – as our many visitors would agree – not at all scary.
Banhoek Chilli Oil is handmade in small batches using the finest Overberg-farmed canola oil and Bird’s Eye chillies, grown and dried in the Swartland. Cooked using induction heating to ensure consistent heating levels, the result is a subtle chilli spice that enhances the flavours of dishes without overpowering them.
- Made with high-quality canola oil infused with chilli
- Canola oil is cholesterol free, low in saturated fats, high in omega-3 and omega-6 fatty acids and comes packed with vitamins E and K
- Great for bread, marinades and salads
- This product is handmade
- Vegan, Halaal and Kosher
About Banhoek Chilli Oil
Banhoek Chilli Oil is the brainchild of Stellenbosch local, Ken Kinsey-Quick. It was borne from a hunger for the subtle, chilli-infused oils that he enjoyed while living abroad in Paris. Together with his brother-in-law, Adi Meintjes, both took on the challenge of creating the perfect chilli oil. They realised that when chillies are mixed with olive oil, the taste of the olives gets in the way of the pure chilli flavour, and so chose to infuse their flavour in high-quality canola oil — so that it doesn’t get in the way of the chilli taste. The result is a subtle chilli spice that enhances dishes without overpowering them.
Banhoek Chilli Oil won the Great Taste Award in 2019, hosted by The Guild of Fine Food.
Care Instructions
Keep stored in a cool, dark place
