Not to be confused with a chili oil or hot sauce, Red Sichuan Peppercorn Oil yields a pleasant tingling sensation instead of heat and spice. Bold and aromatic, red peppercorns have a more woodsy and floral flavor with a hit of citrus, though not as much as their green counterparts. While there are some chili products on the market that showcase the peppercorn’s numbing tingle, most mask its flavor with other strong ingredients like fresh chilis and garlic. We love this version’s clean, pure taste that showcases the peppercorn without any background notes from the carrier oil itself (a mark of quality) and how each layer of its robust flavor has been brought out—gently blooming on your tongue and lingering beautifully. A little of this oil goes a long way, but it’s easy to control how much you add with its small bottle so you can adjust the level of its addictive numbing tingle.
The producer uses a flavorful varietal of red Sichuan peppercorn that floral and woodsy, with a characteristic mouth-numbing quality that blooms gradually on the palate.
We test everything we sell. Here’s how we’d use this.
This oil’s fresh, floral flavor pairs well with veggies like our Stir-Fried Broccoli with Sichuan Peppercorns, chicken and fish and it can easily be substituted for chili oil if you’re looking for a milder tingling sensation over a hit of heat—or use half and half for extra complexity. It shines as a finishing oil on dishes such as our Spicy Sichuan Tofu and Pork, but the aromas and palate-opening tingle can also transform a soup, salad dressing, or your favorite marinades or dipping sauces.
We recommend refrigeration after opening.
On purchases of $125+ in the contiguous 48 states.
Save up to 40% on items when you purchase 2 or more!
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