Szechuan Peppercorn Oil

Name: Szechuan Peppercorn Oil
Cook time: 25 min
Total time: 25 min
Yield: 16 servings
Cuisine: Chinese
Ingredients: 240ml Neutral Oil, peanut, rapeseed/canola; 15g Red Sichuan Peppercorns, lightly crushed

This bright, numbing Szechuan peppercorn oil is an aromatic, chili-free infusion that adds a fragrant, citrusy tingle to noodles, dumplings, stir-fries and dressings. Toasting and then blooming the peppercorns in hot oil releases their signature floral, lemony notes for a richly flavored finishing oil.

This bright, numbing Szechuan peppercorn oil is an aromatic, chili-free infusion that adds a fragrant, citrusy tingle to noodles, ... Show more

Traditional Chinese Recipe

Health Grade

D- · Occasional

Time

25 min

Price

0,04 €

Calories

123 kcal

vegan

budget

few ingredients

quick

easy

meal prep

Method

Crush the peppercorns

Lightly crush the Red Sichuan peppercorns using a mortar and pestle, or place them in a zip-top bag and gently press with a rolling pin or the bottom of a pan. Crack them just enough to open them up and release their aroma; do not grind them into a fine powder, or the finished oil can taste gritty.

Infuse the oil

Pour the Neutral oil into a small saucepan and add the crushed peppercorns. Heat over low heat until the peppercorns begin to sizzle very gently and the oil smells deeply fragrant. If you are using a thermometer, keep the oil around 225° F to 250° F. Let it infuse for 8 to 10 minutes, adjusting the heat as needed so the oil stays calm and never smokes or fries the peppercorns aggressively.

Steep off heat

Remove the pan from the heat and let the peppercorns continue to steep in the warm oil for 10 minutes. This extra rest deepens the aroma without risking bitterness.

Strain and store

Strain the oil through a fine-mesh sieve into a clean, dry jar or bottle, then discard the peppercorns. Let the oil cool completely before sealing. Use it right away, or store it in the refrigerator and bring it back to room temperature before drizzling if it firms up.

Ingredients

Method

For 16 servings

Adjust servings

240ml Neutral Oil, peanut, rapeseed/canola
15g Red Sichuan Peppercorns, lightly crushed

Nutrition

Per Serving.

Calories

123 kcal

6% of Daily kcal

Protein

0 g

0% RDI

Fat

14 g

1.9g sat fat

Carbs

0.1 g

0% RDI

Sugar

0 g

0% RDI

Fiber

0 g

0% RDI

Salt

0 g

0% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 4.0 / 10

Comments

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Ingredients

For 16 servings

Adjust servings

240ml Neutral Oil, peanut, rapeseed/canola
15g Red Sichuan Peppercorns, lightly crushed

Szechuan Peppercorn Oil

Method

Crush the peppercorns

Infuse the oil

Steep off heat

Strain and store

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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