Caiziyou is roasted rapeseed oil. Canola oil is made from genetically modified rapeseed, and chemically processed with hexane. The variety of rapeseed grown in the West is high in erucic acid, which is a toxin, so GMO variants were created for Canola oil. The rapeseed in China is naturally low in erucic acid, and the caiziyou is expeller-pressed instead of chemically processed like Canola oil. Roasted rapeseed oil is an essential in Sichuan cuisine, and adds excellent flavor to chili oil and pork belly dishes.
Caiziyou (roasted rapeseed oil) is essential
Caiziyou oil is expeller-pressed from roasted rapeseeds. The erucic acid in the caiziyou is essential, as it gives the oil the properties essential for clinging to food. Also, though caiziyou is similar to Canola oil, in that both come from rapeseed, that is where the similarity ends. I use caiziyou from The Mala Market for all of Jing’s Sichuan recipes. The Mala Market partnered with Chinese Cooking Demystified to develop a short video explaining the differences between caiziyou and Canola oils.
Health and nutritional aspects of rapeseed oil
According to WebMD:
Rapeseed oil is naturally low in saturated fat and high in unsaturated fat, which is excellent for your health. It’s an excellent source of vitamin E — a strong antioxidant, which can support eye and skin health. Rapeseed oil is also a great source of an omega-3 fat known as alpha-linolenic acid, which provides numerous heart health benefits like lower blood pressure and a decreased likelihood of heart attack. High in omega-6 fats, rapeseed oil can also support overall health. However, an excess of omega-6 can lead to some inflammation in the body. Fortunately, you can find a balanced ratio of omega-3 and omega-6 fats at a 1:2 ratio in rapeseed oil, which experts believe is ideal.
https://www.webmd.com/diet/what-to-know-about-rapeseed-oil
Jing does most of her cooking with soybean oil. For most of the recipes on My Chinese Home Kitchen, I prefer peanut oil. It is a neutral oil with a high smoke point, good for deep frying. However, whenever I cook anything with pork belly or Sichuan peppercorns, I use the Caiziyou oil. The delicious aroma is unlike any oil I have ever cooked with. Try this oil with Jing’s Fried Pork Belly with Chili, her Mapo Tofu, Kung Pao Chicken, or Hot and Sour Shredded Potatoes and you will be delighted. I have also used a teaspoon of the Caiziyou when browning sliced Kou Rou, and it is almost like eating bacon, except it lacks all the nitrates and nitrites.
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caiziyou is so delicious. I got it for making chili oil. The closest thing I can compare it to would be sesame oil, probably due to the roasting.