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Blank Slate Kitchen Sichuan Chili Oil $14.95

Floral, citrusy Sichuan peppercorns are technically not a peppercorn at all, but a type of prickly ash; their mouth-numbing quality is crucial to the signature mala flavor of Sichuan cooking.

Dried Sichuan peppercorns usually require toasting and grinding before use, but this convenient oil makes life far easier.

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HOW TO USE

With a moderate heat, punchy Szechuan peppercorn flavor and subtle ginger brightness, a spoonful of the oil can galvanize dishes like blanched greens, sautéed green beans or stir-fried broccoli. Or try it drizzled over pan-fried chicken cutlets or salmon fillets finished with a handful of chopped scallions and cilantro. We even like it over scrambled eggs and fried rice.

Kitchen Notes

Make sure to stir the oil well before use for even dispersement of the potent spices.

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