Portugal · Ecuador · Netherlands
Product Presentation
Perceptum mutare est — To perceive is to be transformed.
The story of these oils was born from a love of science and gastronomy. We set ourselves a task that seemed impossible: to tame the fire of the world's most formidable peppers and place it in a form worthy of a refined table. To show that heat can be noble. Layered. Safe.
Product Manifesto
After long and painstaking work in the laboratory,
we succeeded.

Our oils are an invitation to a new experience. To awaken the palate, to unlock sensations that didn't exist before — no small feat in a world where everything already exists. But this is precisely what we do.

And for those who gave up spice for the sake of their health — we say: welcome back. We looked into this too. Our oils will not trouble your digestive system — and you will be able to treat yourself to new, vivid flavours without reservation.

High technology at your table. Heat that warms. Not wounds.

Four oils. Three core ingredients. One technology that didn't exist before.

Our oils are the direct delivery of capsaicin from premium-grade pepper into an olive oil base. The result is a perfectly clear oil with an aristocratic heat that reveals the flavour of a dish rather than overwhelming it.

Positioning
The product
that was missing.
Look at any professional fine dining kitchen. Everything is there: truffle oil, seaweed oil, fermented persimmon, three-year aged miso, borage flowers. But a spiced oil you can place beside oysters or foie gras without apology — that doesn't exist. Because everything on the market either acidifies, leaves sediment, or is simply too coarse for that context.
That space was empty. Our oils fill it.
For the chef

You create dishes that stay with people. Every element is intentional. The final note is precise. You don't need a product that shouts. You need one that speaks — and says exactly what it needs to.

Our oils are a tool. Like a fine truffle oil or an aged balsamic, but with an entirely different character. A drop of Carolina Reaper on tuna carpaccio — that's a signature. Habanero + Sichuan in mint ice cream — that's the moment a guest comes back for.

Clear. No sediment. No acid. No compromise with the flavour of the dish.

For the home cook

Michelin-level cooking doesn't live only in restaurants. It lives in the mind — in the desire to do things better, more precisely, more brilliantly.

Moon Rabbit welcoming you to join. We create the same quality product for everyone who treats food as a language. Someone who discovers new pairings on a Saturday morning over eggs. Someone searching for something special for a dinner with people they want to impress. Someone who collects flavours the way others collect wine.

Four oils — four characters. Start with Habanero. Try Trinidad Scorpion with a steak. Marvel at the exotic duality of Habanero and Sichuan. Give Carolina Reaper the chance to change everything you thought you knew about beautiful heat.

Who will appreciate it immediately
Fine dining and bistronomy chefs looking for new signature elements
Sommeliers and food & beverage directors crafting gastronomic experiences
Food enthusiasts and passionate home cooks
Those choosing a gift that will never be repeated
Everyone who loved spice — and is heartbroken that their stomach no longer allows it
THE TRIPTYCH. THREE INGREDIENTS
Three core ingredients.
No compromises.

No blends of other oils. No preservatives. No sugar. No vinegar. No additives. A triptych for a perfect result.

01
Portugal
Olive oil — 100%
Farm estates in Portugal. Hand-selected. Tasted from the barrel. Single-varietal olives with documented organoleptic profiles. The finest oil base one can find.

Olive oil contains up to 70–85% oleic acid — one of the finest natural carriers for lipophilic molecules. This is not a neutral vehicle but an active participant in the formula: oleocanthal delivers natural anti-inflammatory action, squalene and polyphenols provide antioxidant and gastroprotective defence. Olive oil demonstrates superior efficacy in transporting lipophilic compounds among all plant-based oils.
02
Ecuador
Pepper
Mountain valleys between the Andes and the Amazon. An optimal combination of temperature, humidity and soil composition for maximum capsaicinoid concentration.

Direct supplier partnerships — quality control and full traceability from field to bottle.
03
Natural
Tocopherol — natural Vitamin E
Not a preservative. Antioxidant protection for flavour. The oil lives long and stays honest.
How it's made
The process.
I
Raw materials
Premium dried pepper from Ecuador + hand-selected farm olive oil from Portugal.
II
Delivery
Capsaicinoids are delivered from dried pepper gently into the olive oil. The oil retains the full organoleptic profile of its base.
III
Stabilisation
Tocopherol (natural-origin Vitamin E) at optimal concentration — antioxidant protection without synthetic preservatives of any kind.
IV
Filtration
Fine filtration to absolute clarity. Zero particles. Zero suspended matter.
Result
A clear, stable oil carrying the full bioactive profile of the pepper — without mechanical irritants.
The Line
Four oils.
Four characters.
Habanero Habanero + Sichuan Trinidad Scorpion + Coriander Carolina Reaper
Character Sunlit Double wave Dark with a green soul Absolute
Heat ●●○○ ●●● ●●● ●●●●
For Everything The avant-garde Depth & complexity Connoisseurs
Product Cards
№1 · Moon Rabbit · Habanero Olive Oil
Habanero
Sunlit. Floral. Sparkling.
This oil began with a smile.

Habanero from the Ecuadorian highlands is one of the most aromatic peppers in the world. Not the hottest. The most alive. When our sommelier poured the first drops onto a spoon, he said just one thing: "This is summer in oil." And so we left it exactly as it was — uncut, untempered, in all its sunlit brilliance.
Why Habanero is more than a pepper
Habanero belongs to the species Capsicum chinense — the same as Scorpion and Reaper. Genetically it carries the same type of capsaicinoids as its more intense relatives, simply at lower concentration. Its aroma is formed by a unique combination of fruit esters — which is why Habanero smells like fruit, not spice.

In an oil medium, these volatile compounds are preserved in full — unlike heat processing, where most of the aromatics are lost. This is why our oil smells of living pepper, not dried spice.
What happens in the mouth
First — the aroma. Before the oil even touches the palate, something floral appears in the air. Mango. Papaya. A light tropical sweetness. Then the oil on the tongue — velvety, soft. And there it is — the heat. Quick. Sparkling. Honest. It arrives at once, without warning, flares across the whole mouth — and goes. Clean. Without residue. Without burn in the throat. Just warmth that lingers for a moment and dissolves.

This is the most welcoming oil in the line. And the most deceptive — behind its lightness lies genuine character.
Pairings
Carpaccio and tartare — a final flourish in place of pepper and lemon · Oysters · Pasta and risotto finished at the end · Avocado · Egg dishes · Fresh bread with good oil · Spiced mayonnaise and aioli · Cheese fondue · Vanilla ice cream · Focaccia and pastry dough · Whatever the author of the dish desires
Perfect for
A first introduction to the line, everyday use, those who love brightness without aggression. A gift for someone who doesn't yet know that heat can be beautiful.
№2 · Moon Rabbit · Habanero & Sichuan pepper Olive Oil
Habanero + Sichuan
Double wave. Sensory theatre.
This oil is an experiment that became a discovery.

When we first brought habanero and Sichuan pepper together in a single process, we weren't certain what would happen. Two peppers, two entirely different neuro-mechanisms, two characters. One question: would they speak in unison or talk over each other? The answer arrived with the first drop. They dance.
Why this works
Capsaicin from Habanero activates TRPV1 — the receptor for heat and pain. Hydroxy-alpha-sanshool from Sichuan pepper activates TRPA1 — the receptor for cold and numbness. In ordinary food these two compounds rarely meet in a single dish at the right concentration. In our oil they are together in perfect balance. This is neurogastronomy.
What happens in the mouth
The first moment — Habanero. The familiar floral aroma, that tropical note, quick sparkling heat. You know this flavour and you relax. And then Sichuan arrives.

It doesn't burn. It switches things off.

A light tingling at the tip of the tongue, then numbness spreading softly across the whole mouth — quiet, almost tender. TRPV1 and TRPA1 activate simultaneously — two different receptors, two different signals to the brain. Heat and numbness at once. This cannot be described — it must be felt.

Then — silence. And a finish in which the pepper and the oil linger, long after.
Pairings
Mint ice cream — cold + mint + numbness + heat · Dark chocolate · Foie gras · Asian fusion · Citrus desserts · Chocolate brownie — a few drops into the batter · Raclette — a drop on melted cheese · Sashimi and poke · Scallop carpaccio and other gifts of the sea
Perfect for
Chefs who speak the language of emotion. For dinners you want to remember. For that single bite after which a guest falls silent for a moment — and then asks: "What was that?"
№3 · Moon Rabbit · Trinidad Scorpion & Coriander Olive Oil
Trinidad Scorpion
+ Coriander
Dark. Deep. Slow. With a green soul.
This oil began with a discovery.

When our sommelier first tasted Trinidad Scorpion with Coriander, he stopped. He said: "There is something alive in this." That green note — fresh, herbal, faintly woody — impossible to explain but equally impossible to ignore. We decided to keep it.

Coriander is delivered into the oil together with the pepper. No blending of finished oils. Two characters, drawn into a single base at the same moment — and this is precisely why they speak as one.
Why coriander is no accident
Coriander seed oil is 60–80% linalool — a terpene responsible for the characteristic sweet-floral, warm and gently woody aroma. Linalool is the same compound that makes lavender calming and bergamot refined. In perfumery it is prized for its fixative qualities: it holds and extends the aromas around it. In an oil medium, linalool unfolds more softly and fully — the olive base preserves its aromatic profile, which is why the green note remains consistent from bottle to bottle.

Coriander and capsaicin form an exceptional flavour alliance — a pairing known to gastronomy for millennia.
What happens in the mouth
First — the dark fruit aroma of Trinidad Scorpion: tamarind, dried plum, depth. An almost sweet opening. Then coriander makes itself known — not as a spice, but as air. A light freshness, a barely perceptible greenness, something floral and woody. Only after this does the Scorpion's heat arrive — slow, rising, enveloping. Three waves. Three moments. One firework of flavour.
Pairings
Beef and lamb · Dark sauces: mole, demi-glace, tagine · Aged cheese — Gruyère, Manchego, Pecorino · Pastry — a few drops into the dough · Truffle cheese fondue · Grilled seafood · Beetroot carpaccio with goat's cheese
Perfect for
Chefs who build a dish in layers. For those seeking not just heat, but a story.
№4 · Moon Rabbit · Carolina Reaper Olive Oil
Carolina
Reaper
The flagship. Absolute heat. Nobility.
This oil demands respect.

Carolina Reaper is a legendary pepper — entered into the Guinness World Records as the hottest in the world. Over two million Scoville units. When we decided to include it in the line, the question was never whether we could tame it. The question was whether we could make it worthy of the table. An oil in which heat of this magnitude does not frighten — but astonishes.

It took time. But we prevailed.
Why this is possible
It is the oil base that makes heat of this intensity bearable. In a water or vinegar medium, capsaicin from Carolina Reaper would absorb instantly — the peak concentration would be unbearable. Olive oil slows absorption, distributes heat evenly and softens its impact on the mucosa. The heat remains. The pain disappears. This is what we call aristocratic heat.
What happens in the mouth
The heat does not rush. A drop of oil on the tongue — and for the first seconds, almost nothing. The olive base, a light fruity note from the pepper itself — Carolina Reaper, for all its power, carries a distinct fruit aroma: something between peach and citrus. You have time to notice this.

Then — one second, two — and there it is.

Powerful. Deep. Aristocratic. It does not flash like Habanero — it rises slowly and occupies the entire mouth. Without aggression. Without burn in the throat. Simply absolute presence. It holds for five to ten minutes and departs with the same dignity with which it arrived. Like a sip of fine single malt whisky. Clean. Complete. And no discomfort after. No heartburn. No heaviness. The oil passes through the body cleanly — because there is nothing unnecessary in it.
Pairings
Sashimi and poke — in place of wasabi · Dark chocolate 85 · Beef carpaccio — a single drop as the chef's signature · Eggs Benedict · Spiced mayonnaise — a few drops into the finished emulsion · Cheese fondue — for those who are not afraid · Vanilla or chocolate ice cream · Brownie — a few drops into the batter before baking · A gastronomic gift for someone who has seen everything
Perfect for
Connoisseurs and collectors of flavour. For the chef who needs a signature. For the one guest at the table who will say: "More."
"For the one guest at the table who will say: More."
Packaging
Miron Violetglass.
The Netherlands.
Pepper Oil
Portugal · Ecuador

Dark violet biophotonic glass — not a design decision, but science with a thousand-year history.

Violet glass for storing precious oils, essences and medicines was used in ancient Egypt. Archaeologists found dark violet glass vessels in the tombs of pharaohs — alongside balms and oils that had preserved their properties across millennia. The tradition never ended — it simply received a scientific explanation.

The visible light spectrum — from 380 to 780 nm — initiates oxidation and molecular degradation. Amber glass blocks part of the spectrum. Clear glass blocks nothing. Miron Violetglass blocks the entire destructive visible spectrum, admitting only stabilising frequencies: the violet range of 380–420 nm and the infrared range of 730–1050 nm.

Capsaicin, olive polyphenols, tocopherol — all bioactive compounds retain their structure and activity for the full shelf life. The oil can be stored in light. It does not degrade. Flavour, colour and aroma remain exactly as they were on the day of bottling.

Miron Violetglass has been producing glass since 1995 and supplies to 70+ countries worldwide. Its clients include pharmaceutical companies, niche perfumers and premium cosmetics houses. This is the choice of those unwilling to compromise.

Frequently Asked Questions
Why pepper — and why specifically olive oil?

Capsaicin is a lipophilic molecule. This means it dissolves in fats, not in water. Which is why water does not extinguish heat — but a fatty medium does. Capsaicin literally seeks out a lipid environment to dissolve and travel through.

But not all oils are equal. Olive oil contains up to 70–85% oleic acid — one of the finest natural carriers for lipophilic molecules. And olive oil is not a neutral vehicle. It is an active participant in the formula: oleocanthal provides natural anti-inflammatory action, squalene and polyphenols deliver antioxidant and gastroprotective defence. Tocopherol (the Vitamin E we add additionally) stabilises the oil without a single preservative.

In short: olive oil does not merely carry capsaicin — it makes it gentler, richer and safer for the body at once.

Why is there heat — but no pain or discomfort?

This is a question of both chemistry and physics.

Conventional hot sauces irritate for three reasons:

Pepper particles — insoluble fragments of fibre and seed husks physically irritate the gastric and intestinal mucosa.
Acid — vinegar, present in most hot sauces, has a pH of approximately 3.5. It alters the acidity of gastric juice and attacks the mucosa.
Peak concentration — in a water medium, capsaicin is absorbed rapidly and sharply. A high peak equals significant discomfort.

We set out to eliminate all three causes at once:

Fine filtration — zero particles, zero suspended matter. A perfectly clear oil.
Neutral pH — the oil base has no effect on gastric acidity whatsoever.
Oil buffer — fats slow capsaicin absorption. A lower concentration peak means a gentler experience and no discomfort.

The heat remains. The consequences do not.

Lu M., Cao Y., Ho C.-T., Huang Q. "Development of Organogel-Derived Capsaicin Nanoemulsion with Improved Bioaccessibility and Reduced Gastric Mucosa Irritation" // Journal of Agricultural and Food Chemistry, 2016 (doi: 10.1021/acs.jafc.6b01095).
Finding: an in vivo study found no significant signs of gastric mucosal irritation when capsaicin was delivered in an oil emulsion.
Xiang Y. et al. "Beneficial effects of dietary capsaicin in gastrointestinal health and disease" // Experimental Cell Research, 2022, PMID 35644413.
Finding: low doses of capsaicin improve blood flow in the gastric mucosa, increase secretion of protective gastric mucin and accelerate epithelial recovery.
Mozsik G. "Capsaicin as a New Gastrointestinal Mucosal Protecting Drug Candidate" // IntechOpen, 2014.
Finding: small doses of capsaicin in an oil base demonstrate a gastroprotective effect through TRPV1 mechanisms.
Can the oil be used by people with gastritis or reflux?

We do not position our product as a medicine. Our oils remove the principal sources of irritation — particles and acid — and deliver capsaicin in the gentlest possible form for the digestive system. Used in moderation, they are significantly more comfortable for most people with sensitive stomachs than any conventional hot sauce. Among our early users, people with sensitive stomachs reported comfortable enjoyment. We do, however, recommend that anyone with serious gastrointestinal conditions consult their specialist before use.

How many drops should I use?

The oil is intense — begin with one or two drops. Habanero is the most approachable; Carolina Reaper commands respect. Dose to taste — the product is easy to control with a precision dropper.

Allergens
The perfect triptych

The Moon Rabbit line is built on a perfect triptych: 100% olive oil, hot pepper, tocopherol (natural-origin Vitamin E). The Trinidad Moruga Scorpion oil is enriched with coriander — for an extraordinary depth of flavour.

None of the 14 regulated allergens under EU legislation (Regulation EU FIC No. 1169/2011) are present in our oils. The product contains no gluten, nuts, milk, eggs, soy, mustard, celery or any other mandatorily declared allergen — making Moon Rabbit oils accessible to most people with common food allergies.

An important note for those in rare risk groups: a diagnosed allergy to nightshades (tomato, aubergine) may involve cross-reactivity with chilli pepper. An allergy to celery or other plants of the Apiaceae family — please consult a specialist before using the coriander oil.

We consider it essential to note all these precautions, because the trust of our fellow spice lover is the most valuable thing we have.

Coming soon
MOON RABBIT
HOT SHOT
We are working on the next step — capsaicin in a dedicated form for the bar industry. A clear spray with no oil residue, no vinegar, no cloudiness in the glass.

For bartenders — as our oils are for chefs: the means to invent your own unrepeatable formulas. For those who cook at home — a way to astonish not only at the table, but in the glass.
Stay with us.
Oil
Portugal
Pepper
Ecuador
Glass
The Netherlands
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