spiced corn oil with red pepper and marigold
Corn oil gently warmed with ground red pepper and dried marigold (Imeretian saffron), orange-red, mildly hot, with a floral, earthy note.
A seasoning oil common in western Georgia, made by gently warming corn oil with ground dried red pepper and ground petals of the French marigold (Tagetes, known in Georgia as Imeretian saffron) until it takes on their colour and aroma. It tastes softly hot, slightly bitter and floral, and stains food a vivid orange, so it is used for drizzling and finishing rather than for frying. It is rarely sold ready-made and is usually mixed at home. Corn oil and red pepper are in any supermarket, while the dried marigold can be found in Georgian, Caucasian or Russian shops and from online spice sellers.
Substitute:
Another neutral oil, such as sunflower oil, replaces the corn oil with no noticeable difference. There is no real substitute for the marigold: a pinch of turmeric matches the colour but not the floral, slightly bitter taste, and without it you are left with a plain chilli oil.