A chili (capsicum frutescens) and garlic (allium sativum) oil enhanced with bay leaf (laurus nobilis) and thyme (thymus vulgaris) and the method of producing thereof

Abstract

The invention discloses a composition of chili and garlic oil enhanced with bay leaf (Laurus nobilis) and thyme (Thymus vulgaris). The formulation comprises: 50% by wt. canola oil; 20% by wt. garlic (Allium sativum); 15% by wt. Thai chili peppers (Capsicum frutescens); 10% by wt. bay leaf (Laurus nobilis) and thyme (Thymus vulgaris); 3% by wt. oyster sauce; 1% by wt. white vinegar; and 1% by wt. brown sugar. This innovative product addresses the growing demand for versatile condiments that balance heat, aromatic depth, and savory umami flavors. The oil can be used as a topping, marinade, or dipping sauce for various dishes.