Description
A spicy, vinegar‑based condiment that combines extracted capsaicin with a stable oil‑vinegar emulsion.
Technical
Capsaicin is solubilized into oil at 60–80 °C, while acetic acid from vinegar provides preservation through low pH. An emulsifier such as mustard or lecithin stabilizes the oil‑water interface, preventing phase separation. Heat‑sensitive volatile aromatics from garlic and smoked paprika are retained when temperatures stay below 90 °C.
Science
Primary Reaction
Extraction of capsaicin into oil and formation of an oil‑water emulsion
Sensory Profile
Aroma ()
smokygarlickycitrusypungentherbaceous
Wine Analogy
Like a bold Zinfandel with peppery notes
Coffee Analogy
Similar to Ethiopian Yirgacheffe's citrusy brightness with a spicy finish
Perfume Analogy