Frequently asked questions

Apple & Mint Chilli Oil is rated 4 out of 5 for heat — serious scotch bonnet heat that builds slowly over 20–30 seconds. The mint creates a brief cooling sensation that actually makes the scotch bonnet feel more intense when it arrives. Start with a small drizzle if you are new to scotch bonnet heat, and wait a moment before adding more.

Apple & Mint Chilli Oil opens with sweet, tropical fruitiness from rescued apples, followed by a cooling freshness from real mint. Beneath both, natural hickory smoke and paprika add a warm, smoky depth that gives the oil its distinctive light brown colour. Lemon and lime add citrus brightness, then slow-building scotch bonnet heat arrives. Customers describe it as 'surprisingly fresh' and 'different but delicious.'

Yes — Apple & Mint Chilli Oil is suitable for both vegans and vegetarians. It contains no animal-derived ingredients. It is produced in a kitchen that handles nuts — if you have a nut allergy, check the bottle label carefully before purchasing. No major allergens are declared for this product.

Apple & Mint Chilli Oil pairs exceptionally well with roast lamb — the mint is a classic complement to lamb, while the apple and hickory smoke add natural sweetness and depth. It also works over fresh salads, stirred through pasta, and as a marinade for lamb or chicken. For something unexpected, try a small drizzle over a plain sponge cake.

Apple & Mint Chilli Oil is stored in a cool, dry cupboard — before and after opening. Unlike Funkee Foods' refrigerated hot sauces, the chilli oils are infused and do not require refrigeration. Once opened, it is best used within 1 year. Shake well before each use to redistribute the apple, mint, and herb pieces.

Apple & Mint Chilli Oil keeps for up to 1 year once opened, stored in a cool, dry cupboard with the lid tightly closed after use. The bottle's best-before date indicates the unopened shelf life. Shake well before each use.

Yes — Apple & Mint Chilli Oil works very well as a marinade for lamb and chicken. Use 2–3 tablespoons per portion, coat the meat thoroughly, and refrigerate for 2–4 hours before cooking. The natural sugars from the apple and brown sugar caramelise during grilling or roasting, creating a beautiful glaze. Roast lamb marinated overnight is the starting point Amanda recommends.