One time, while I was making Vietnamese Beef Noodle (Bun Bo Hue), I ran out of annatto oil. Unfortunately, I couldn’t find any annatto seed nearby my place. A bowl of bun bo would be so boring without the vibrant orange color of annatto oil. Therefore, I had to try another way: using paprika oil to replace annatto oil. It turned out amazing! Its color is exactly the same as annatto oil, and its aroma amazed me a lot. Here’s how to make paprika oil.

paprika oil

What is Paprika Oil?

Paprika oil, or paprika-infused oil to be exact, is a type of oil made by frying paprika powder in regular cooking oil. Paprika powder is a spice derived from dried and ground Capsicum annuum peppers, such as bell peppers or chili peppers. To make it, you need to steep paprika powder (or smoked paprika powder) in a neutral oil, to extract its flavor, aroma, and color. This oil is commonly used in cooking to add aroma, color, and flavor to dishes. You can drizzle it over salads, soups, roasted vegetables, or used as a finishing oil for various dishes to enhance their visual appeal and taste (like my bun bo). Additionally, it can be incorporated into marinades, sauces, or dressings to infuse dishes with a rich paprika flavor.

paprika oil
Paprika powder

Like paprika itself, paprika oil can offer certain health benefits, but it’s crucial to consider its overall nutritional profile and usage in moderation. Paprika powder contains antioxidants, vitamins, minerals, and capsaicin, which are beneficial for digestive and heart health. However, it’s important to note that paprika oil is typically used in small amounts for flavoring, and its health benefits should be considered within the context of the overall diet.

How does it taste?

Indeed, the taste can vary based on the type of paprika used and the infusion method. If you use pure paprika powder, it typically boasts a rich and slightly sweet flavor profile. If infused with smoked paprika powder, the oil may carry a subtle hint of smokiness.

Regarding spiciness, the level can fluctuate depending on the variety of paprika and individual preferences. However, it tends to be much milder compared to some other chili-based oils.

How to make paprika oil

The entire process will only take you 10-15 minutes, depending on the quantity of oil you intend to make. Follow these steps:

Step 1. Preparation

  • Approximate the quantity of cooking oil and paprika powder required for the oil. Typically, you can fry 150g (5.29 oz) of paprika powder per 1 liter of cooking oil. You can opt for any neutral oil such as canola, sunflower, or peanut oil. However, I don’t recommend using olive oil. It has its distinct flavor and aroma that may not complement paprika powder. If you desire to impart spiciness, consider blending some chili powder with the paprika powder.

Step 2. Frying paprika powder

  • Heat the oil in a pan over medium heat. Add all the paprika powder in.
  • Once the oil begins to boil, stir the powder in the boiling oil for 1 minute. Then, turn off the heat and continue stirring the powder for an additional 2 minutes. Turn off the heat while the paprika powder is still red to avoid over-frying.
paprika oil

Step 3. Filtering

  • To strain the paprika oil, you’ll need a paper filter to separate the powder from the oil. This process is quite the same with filtering ground coffee, so you can simply use a disposable cone coffee filter for this purpose. Place the filter on a glass jar and carefully pour the oil through the filter, allowing it to pass through gradually.
paprika oil

Storing and Using

I suggest storing the oil in a glass jar or bottle with a tightly closed lid. The vibrant red color of this oil can be difficult to remove if it comes into contact with plastic containers, so it’s important to avoid using plastic for storage. Paprika oil can be stored either at room temperature or in the fridge. It is best used within 3 months to maintain its freshness and flavor.

If you wish to eliminate the aroma of paprika powder entirely to use the oil as a substitute for annatto oil, you can leave the lid open for 1-2 days to allow the aroma to go away. Then, it’s totally possible to replace annatto oil in some dishes like Vietnamese Beef Noodle, Mi Quang or Bun Rieu.

paprika oil

Paprika Oil

Yield: 1L
Cook Time: 10 minutes
Total Time: 10 minutes

The color of the paprika oil is exactly the same as annatto oil, and its aroma amazed me a lot. Here’s how to make paprika oil.

Ingredients

  • 1 liter of cooking oil
  • 150g (1 1/4 cup) paprika powder

Instructions

Step 1. Preparation

  • Approximate the quantity of cooking oil and paprika powder required for the oil. Typically, you can fry 150g (5.29 oz) of paprika powder per 1 liter of cooking oil. You can opt for any neutral oil such as canola, sunflower, or peanut oil. However, I don’t recommend using olive oil. It has its distinct flavor and aroma that may not complement paprika powder. If you desire to impart spiciness, consider blending some chili powder with the paprika powder.paprika oil

Step 2. Frying paprika powder

  • Heat the oil in a pan over medium heat. Add all the paprika powder in. paprika oil
  • Once the oil begins to boil, stir the powder in the boiling oil for 1 minute. Then, turn off the heat and continue stirring the powder for an additional 2 minutes. Turn off the heat while the paprika powder is still red to avoid over-frying.paprika oil

Step 3. Filtering

  • To strain the paprika oil, you'll need a paper filter to separate the powder from the oil. This process is quite the same with filtering ground coffee, so you can simply use a disposable cone coffee filter for this purpose. Place the filter on a glass jar and carefully pour the oil through the filter, allowing it to pass through gradually.paprika oil

Step 4. Storing

  • I suggest storing the oil in a glass jar or bottle with a tightly closed lid. The vibrant red color of this oil can be difficult to remove if it comes into contact with plastic containers, so it's important to avoid using plastic for storage. Paprika oil can be stored either at room temperature or in the fridge. It is best used within 3 months to maintain its freshness and flavor.paprika oil
Nutrition Information:
Yield: 50 Serving Size: 20ml
Amount Per Serving: Calories: 180

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1 Comment

  1. Hey there. You have done a fantastic job! I will certainly digg it and personally recommend to my friends.

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