Each small batch of Banhoek’s chili oil is made by hand in custom-built production kitchens using ingredients harvested from the lush farmlands of South Africa’s Overberg district, such as premium canola oil and bird’s eye chilies that are sun-dried, gently crushed and then are infused into the oil using induction heat technology to ensure a bold and balanced flavor.
It’s later drained, cooled and run through a 16-stage filter until its transparent and rosy-hued, with no remaining chili bits that could alter the taste as it ages.