Posted October 26, 2012 by David Kelly in Bloggers

Grim Reaper Foods – Incinerator Cold Pressed Rapeseed Oil

Russell from Grim Reaper Foods continues to expand his range of specialist chilli products with the recent introduction of a trio of rapeseed oils. Thankfully Rapeseed oil has come a long way from its historical origins as an oil manufactured to lubricate steam engines.

Over the years more palatable strains have been developed for culinary use but olive oil retains its position as dominant oil in the kitchen due to its favoured use by celebrity TV chefs and the promotion of the Mediterranean diet. Nonetheless cold pressed rapeseed oil (as distinct from the rapeseed harvested to make cheap vegetable oil) has been growing in popularity. Cold pressed rapeseed oil has a mild, delicate nutty taste compared to the stronger fruity / peppery taste of olive oil and also has the added health benefits of containing lots of Omega acids and only half the saturated fat of olive oil.

Anyway, enough of my public information piece and onto the product itself….

Ingredients:  Oak smoked cold pressed extra virgin rapeseed oil, chilli extract

Bottled kindly supplied by Grim Reaper Foods

As with the other recent introductions to the Grim Reaper product range, the packaging and look of this product really catches the eye. The bold colours and imagery on the glossy label contrasts really well with the golden amber colours of the oil. Plus the tag line of ‘Come burn with me’ adds a nice touch of humour.

Opening the bottle releases a rich smoky aroma, much stronger than I was expecting but nonetheless inviting. The oil is noticeably thinner and less viscous than olive oil as I pour it onto a spoon to try it neat. Tasting it reveals an initial mild nutty taste before the smoky tones begin to dominate and shortly thereafter the burn kicks in at the back of my throat. The burn seems mild at first but quickly builds as I take a few more spoonfuls. I believe the (naturally derived) chilli extract is only rated at ~100,000 SHU but the extract punches more of a kick than the natural heat of a similarly rated chilli pepper.

Some other chilli oils I’ve tried have infused chilli pods in order to impart their heat and flavour to the oil. Russell’s approach in using chilli extract, has allowed a devilish kick to be present without having any chillies present that can spoil either the flavour or look of the rapeseed oil. It’s ‘Incinerator’ tag line is well deserved and the burn and the smoky overtones from the oil continue to linger sometime after sampling the oil.

Of course a product like this isn’t really designed for direct consumption from the bottle, so I’ve been road-testing the product in the kitchen for several weeks now.  It’s fair to say that this is an oil that meets the culinary needs of chilliheads head-on and I’ve been using it with vigour during this time, trying it with pretty much everything I can. I’ve added it to mayonnaise to make a great salad dressing, I’ve added it to balsamic vinegar to make a great dipping sauce and I’ve also used it to cook stir frys and even drizzled it over seasonal vegetables.

The great thing about the extra virgin rapeseed oil is that because of its higher smoke point versus its olive oil counterpart, it can more readily be used the higher cooking temperatures of frying and roasting.

I believe the only thing I’ve yet to try, is using it for roasting potatoes and making Yorkshire puddings – something for this weekend’s Sunday roast methinks!

Available from the (recently launched) Grim Reaper Foods website for £5.00 for a 250ml bottle.


Value ********~~

Possibly Related Articles:

David Kelly