Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 8, 2010 07:37 PM

Szechuan Pepper Oil

I am addicted to the szechuan pepper oil at my new Chinese take out place. It's spicy and numbing and very delicious. The dish is simple: noodles, green onions and sprouts tossed with this szechuan pepper oil. Also the steamed dumplings are good with the oil as a dipping sauce. I'd love to make this at home, especially since the other ingredients are so easy to prepare. Any ideas where I can find a recipe for this wonderful oil? Or is it an already prepared product that I should look for at an Asian grocer?

  1. Click to Upload a photo (10 MB limit)
  1. easy peasy.

    Toast 1 tablespoon of Szechuan peppercorns in a dry skillet over a medium-low flame just until they become aromatic.

    Cool, and crack/crush lightly with a mortar & pestle (or put them in a plastic bag or kitchen towel and smack them a few times with a rolling pin or frying pan).

    Heat 1 cup of peanut or canola oil in a saucepan, add crushed peppercorns, and leave them in the oil over the heat for 10 minutes to let them steep.

    Strain the peppercorns out, and store the oil in a glass container.

    You can make larger volumes if you want to - just use 1 Tbsp of peppercorns per cup of oil.

    1 Reply
    1. re: goodhealthgourmet

      i agree with this approach, although i don't heat the oil, as i find it takes on a different flavor, especially if it's going to be cooked again. i just heat the peppercorns, chili flakes (i use korean, which may or may not be anything special), and then put them in a neutral oil, unheated. plenty of flavor comes out.

    2. By pepper do you mean chili or peppercorn or both? Were there flakes in the oil? If you just mean peppercorn oil, then use this recipe. There are variations-- some include a mortar and pestle-- but this should work.

      1 Reply
      1. re: clacidic

        Yeah I meant the peppercorns. The recipe posted is probably exactly what I want, thanks for the replys. Although there is something solid floating in this oil. Maybe they don't strain the peppercorns out. At any rate, can't wait to try it.

      2. I've tried the Sichuan pepper oil from the store.
        Don't bother. Homemade is much better.