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Epicurious

Sichuan-Pepper Oil

We tried making this oil with Sichuan peppercorns that were not ground but found eating them whole just too numbing. Like the red-chile oil above, it's the perfect thing for adding a final blitz of flavor.

Cooks' note:

Oil keeps, covered and chilled, 3 months. Bring to room temperature before using.

Recipe information

  • Total Time

    30 min

  • Yield

    Makes about 1/4 cup

Ingredients

2 teaspoons Sichuan peppercorns
1/4 cup peanut oil

Special Equipment

an electric coffee/spice grinder

Preparation

  1. Step 1

    Pulse peppercorns in grinder until coarsely ground.

    Step 2

    Heat oil with peppercorns in a 1- to 1 1/2-quart heavy saucepan over moderate heat, swirling pan occasionally, until peppercorns turn a shade darker, about 1 minute, then transfer to a heatproof bowl and cool to room temperature. Stir before using.

TagsCondimentSichuaneseChineseEast AsianAsianSichuan PeppercornHerbs & SpicesDairy FreeGluten FreeVeganKetoEasyQuickMake Ahead5 Ingredients or Fewer30 Minutes or LessFryGourmet
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