Sunday, December 20, 2015

Sichuan chili oil

The numbing sensation induced by the hydroxy-alpha sanshool in sichuan peppercorns combined with the spicy capsaicin of the pepper flakes makes this an amazing, invigorating addition to a number of foods. I personally like to add it to nearly everything.

1.5 cups vegetable oil
5 star anise
1 cinnamon stick
2 bay leaves
3 tbsp sichuan peppercorns
0.5 cup pepper flakes
1.5 tsp salt

Heat the oil with the star anise, cinnamon, bay leaves and peppercorns in a small pan over medium heat.

When the oil starts to bubble slightly around the spices, maintain that heat on simmer. Make sure the spices are not cooked at too high of a temperature, or they may burn, resulting in an undesirable taste.

Simmer for 30 minutes. Then allow to cool for 10-15 minutes. Drain out the spices and pour the oil onto the pepper flakes and the salt. Stir in. Store in the refrigerator.

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