Chilli Hempseed Oil - Spicy Boost with Essential Nutrients

Hempseed Oil with Natural Chilli Flavour

Made from cold-pressed, New Zealand-grown hempseed oil with natural chilli flavour.

Discover the culinary allure of our premium hempseed oil, where a subtle tickle of heat meets a nutty hint, creating a feisty freshness that's perfect for drizzling over salads, stir fries, and curries.

Not only does our oil enhance flavours, but it's also safe for oven cooking at up to 190°C for a full hour, making it your ultimate choice for delicious, healthy dishes. Unlock its unmatched quality and experience why our hempseed oil stands out in New Zealand.

An everyday dietary essential and here’s why.

• Pre-formed omega-6 gamma-linolenic acid (GLA) and the rare omega-3 stearidonic acid (SDA), both renowned for their anti-inflammatory properties. 
• Hempseed oil boasts over 80% polyunsaturated fatty acids (PUFA).
• It's a rich source of the essential fatty acids linoleic acid (omega 6) and alpha-linolenic acid (omega 3). 
• Omega 6 & omega 3 are called both essential fatty acids and PUFA's.

Cooking with our hempseed oils

Can I use these oils for baking and roasting?

Yes. Our Original, Garlic and Chilli Hempseed Oils can be used for baking and roasting at temperatures up to 190°C for up to one hour, based on high-heat testing at Melbourne University. Keep within both limits. This guidance does not extend to frying or higher temperatures.

Which flavour should I choose?

Choose Original when you want hempseed oil’s own flavour without added garlic or chilli. Garlic suits savoury dressings, dips and roasted vegetables. Chilli is a good choice when you want a chilli flavour in dressings, marinades or finishing drizzles. Start with a little and adjust to taste.

Can I substitute hempseed oil for olive oil?

In dressings, dips and finishing drizzles, try replacing some or all of the olive oil, adjusting to taste. For baking and roasting, keep within 190°C and one hour, and choose a recipe that fits those limits. Original is the starting point when you don’t want added garlic or chilli; use the flavoured oils when those flavours suit the dish.

Can I make mayonnaise with hempseed oil?

Yes. Our preferred blend is ¼ cup Original Hempseed Oil with 1¾ cups rice bran oil: seven parts rice bran oil to one part Original Hempseed Oil. We find this a palatable balance of flavour. Use this blend as the oil component in a trusted mayonnaise recipe, scaling the amounts to suit. Garlic or Chilli can be used when you want a flavoured mayonnaise; adjust to taste. Follow your recipe’s food-safety and refrigeration instructions, especially if it contains raw egg.

How do I make a simple dressing?

Start with three parts oil to one part lemon juice or vinegar. Whisk or shake together, then taste and adjust the balance. Add mustard, herbs or seasoning if you like. Choose Original for a dressing without added garlic or chilli, or use Garlic or Chilli to bring those flavours into the mix.

How should I store the oil, and can it go rancid?

Hempseed oil is sensitive to heat, light and air and can go rancid over time. Keep it tightly sealed in the fridge. A handy trick for longer storage is to keep our oil in the freezer: it stays liquid (yes, really!) and helps it last longer. Once opened, we recommend using refrigerated oil within 8–12 weeks for best flavour. Follow the best-before date on your bottle. If the oil develops an unusual, unpleasant smell or seems spoiled, don’t use it.