The unique numbing flavor of Sichuan cuisine is easily added by cooking with Sichuan peppercorn oil.
If you don’t have time to infuse the oil with whole Sichuan peppercorns, or if you don’t like having whole or crushed peppercorns in your dish, this is a great alternative.
If you’re not familiar with this exquisite oil, in this short article, we’ll cover everything you need to know about it.
So, What Exactly Is Sichuan Peppercorn Oil?
Neutral oil is infused with Sichuan peppercorns, a fragrant spice with a slightly floral, lemony taste and a numbing effect on the mouth. Sichuan peppercorns are an integral part of the mala or “numbing spicy” flavor profile of Sichuan cooking.
The oil is available in two colors, green and red, denoting whether it was distilled from green or red Sichuan peppercorns. The green version has more punch than the red one. The red variety is our go-to.
Using Sichuan Peppercorn Oil
Instead of using dried Sichuan peppercorns, you can add Sichuan peppercorn oil to your dish for the same effect.
This may help speed up the process of making Sichuan food. Furthermore, it can make dishes easier to eat if you prefer to avoid picking Sichuan peppercorns out of food or accidentally biting down on them.
For an instant flavor boost, sprinkle over salads or stir into sauces. Use it as a finishing drizzle on finished dishes to enhance the flavor of the Sichuan peppercorn.
Purchasing And Storing
You can find this oil in any well-stocked Chinese supermarket or website. Keep in a cool, dry location like a pantry.
Leave a comment below if you have inquiries about the oil When possible, we’ll respond to each inquiry.