Sichuan peppercorn oil

    13 min

    This oil is aromatically spiced with Sichuan peppercorns. Once made, the oil will keep for about 2 months in a cool, dark place. It's fantastic as a cooking oil, as well as a condiment.


    5 people made this

    Makes: 250 ml

    • 2 tablespoons Sichuan peppercorns
    • 250ml groundnut oil

    Prep:5min  ›  Cook:8min  ›  Ready in:13min 

    1. Heat a frying pan or wok over high heat for about 1 minute.
    2. Add the Sichuan peppercorns and immediately turn the heat down to low. Stir until fragrant, about 1 to 2 minutes. Let cool, then gently crack in a mortar and pestle.
    3. Pour the groundnut oil into the frying pan and bring to the boil over medium heat.
    4. Once boiling, reduce the heat to low and fry the cracked peppercorns until they blacken, about 4 to 5 minutes.
    5. Strain the oil into a clean bottle or jar and let cool.


    If your local supermarket doesn't stock Sichuan peppercorns, you will find them in Chinese/Oriental speciality shops or online.

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