Natural flavouring Chilli (fat-soluble)

Information: Our natural Chilli flavour contains methyl eugenol, which is a restricted substance in certain food categories.

The liposoluble natural Chilli flavour concentrates all the aromatic intensity of chilli, without excessive heat. It delivers warm, slightly smoky and spicy notes with precision.

Culinary applications for savoury dishes

In savoury preparations, the chilli flavour is a precision tool to enhance without masking. A moderate dose is sufficient to give character to sauces, marinades, cooking oils, broths or vegetable spreads. It also integrates into fillings, roasted vegetables, stews or coats savoury snacks such as crackers or homemade chips, without altering the texture.

Creative uses in confectionery

Surprising but perfectly manageable, the chilli food flavour finds its place in bold confectionery such as mild chilli nougats, soft caramels, or spiced syrups. It brings a warm after‑taste, particularly when paired with exotic fruits, citrus or vanilla notes. Its liposolubility ensures an ideal fusion with fat‑enriched sweet bases.

Exploitation in chocolate creations

The natural chilli flavour is a classic of chocolate‑chilli pairings. It allows flavouring ganaches, truffles, bars or fillings with remarkable precision, without risk of overdosing. It can be combined with tonka bean or orange flavours for highly gastronomic creations. Thanks to its liposoluble compatibility, it integrates directly into melted or tempered chocolate masses.

Use in aromatic oils

To compose bold flavoured oils, ready to use, the liposoluble chilli flavour is ideal. A few drops in olive oil or grape‑seed oil are enough to obtain a spicy base, stable over time. Perfect for carpaccios, grilled vegetables, barbecue or pizzas, this scented oil retains its flavour unchanged.

Recommended pairings with other flavours

The concentrated chilli flavour pairs elegantly with smoky aromas (wood, paprika), with fresh notes such as coriander or lime, or with sweet flavours such as mango, cocoa or cinnamon. These combinations allow playing on warm‑cold or sweet‑spicy contrasts in both savoury and sweet recipes.