Red oil

Red oil is a vegetable oil coloured with a vivid red-orange hue due to its high carotenoid content or the addition of natural colourants, most often paprika extract. The best-known varieties include red palm oil and chilli-infused oil used in African and South American cuisines. It lends dishes a characteristic colour and a mildly spicy flavour. It is used for frying, stewing and as a base for sauces and rice dishes. In African cooking it is an indispensable ingredient in traditional soups and braised meals.