Sichuan pepper oil

Preparation info
  • Makes

    1 litre

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Use in conjunction with Lemongrass Stir-fry Paste, or when cooking poultry, especially duck.


  • 10 large dried chillies
  • ¼ cup Sichuan peppercorns
  • 1 litre


Dry-roast dried chillies and peppercorns, separately, over gentle heat until fragrant. Bring all ingredients to a simmer in a saucepan over low heat — do not boil. Cook gently for 15 minutes, then remove from heat. Cool completely. Strain through a fine-meshed sieve, discarding solids. Store in sterilised bottles and seal with a cork. Keeps indefinitely.