Description
Smoke-Infused Corn Oil is a culinary specialty oil created by exposing corn oil to cold smoking techniques, using aromatic woods like applewood, mesquite, hickory, or oak. The oil absorbs the volatile smoke compounds, resulting in a richly aromatic product used in fine dining, gourmet sauces, and artisanal snack seasoning.
This type of oil is produced by placing refined or cold-pressed corn oil in smoke chambers, where it is slowly infused for several hours at low temperatures to avoid denaturing the oil. The process retains the nutritional quality of the oil while infusing it with flavor molecules such as phenols, guaiacol, and syringol, giving it a barbecue, charred, or wood-fired aroma.
In modern gastronomy, smoke-infused corn oil is used in vinaigrettes, finishing oils, dips, marinades, and as a drizzle over roasted vegetables, corn chowder, and grilled seafood. It’s also used in smoked popcorn oil blends, gourmet corn chips, and snack glazes.
This oil is popular among vegan and vegetarian chefs who wish to recreate meaty, umami-rich flavors without using animal-based smoke or fats. It adds depth to plant-based recipes and elevates simple dishes into fine-dining experiences.
Its shelf life is typically 6–9 months, and it must be stored away from heat and light. It is usually sold in glass bottles with limited batch numbers, making it a premium product in specialty food stores, farmers’ markets, and luxury e-commerce portals.
Smoke-infused corn oil aligns with global trends in artisanal cooking, sensory experience design, and ingredient storytelling. It’s more than just oil—it’s a flavor journey, honoring both culinary tradition and modern technique.
Quantity is 5 Litres
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