Sichuan peppercorn oil can easily add that distinctive numbing flavor to Sichuan dishes. Not sure what this oil is, or even what Sichuan peppercorns are? Read on to find out everything you need to know in this quick article.
What Is Sichuan Peppercorn Oil?
Sichuan peppercorn oil is a neutral oil infused with Sichuan peppercorns, a fragrant spice with a slightly floral, lemony taste and a numbing affect on the mouth! Along with chilies, Sichuan peppercorns create the distinctive mala (麻辣), or “numbing spicy” flavor of Sichuan cuisine.
The oil comes in green and red varieties, meaning it was either made with green Sichuan peppercorns, or red Sichuan peppercorns. To find out more about the difference between the two, check out our Sichuan peppercorn glossary entry. Suffice it to say that the green version is more potent than the red version. Generally, we buy the red variety.
As you can see in the photo below, the oil itself resembles olive oil.
Using Sichuan Peppercorn Oil
Sichuan peppercorn oil can add the properties of Sichuan peppercorns to a dish without having to use the dried Sichuan peppercorns themselves. This can make preparing Sichuan dishes a little more convenient. Furthermore, if you don’t like having to pick Sichuan peppercorns out of food or biting down on them accidentally, it can make dishes easier to eat.
Add to dressings, dipping sauces, etc. for a quick infusion of flavor. Drizzle it on dishes at the very end for a more pronounced Sichuan peppercorn fragrance.
Buying & Storing
This oil can be found in well-stocked Chinese grocery stores and online. Store in a cool, dry place, such as your pantry.
If you have further questions about Sichuan peppercorn oil, let us know in the comments. We try to answer every single one.
My family was blessed to find the 1st
Szechuan restaurant in Manhattan. It was approximately 50 years ago and the only Szechuan restaurant around. The flavors were so extraordinary and we loved Chinese food so much that we went back the next day with our kids and ate again .. We moved from New York to Toronto. A decade later We were visiting New York and it seemed that every Chinese restaurant had the word Szechuan in the window. Their shredded pork in Peking sauce was the best dish I had ever eaten. We found 1 or 2 other restaurants in Toronto over the years. They were always with chefs that had come from fine Szechuan restaurants in China. I suddenly have a yen to do some Chinese cooking and found a great recipe for shredded pork in Peking sauce. I’ve written down your basics and will consult. Thank you for all the great information and the way that you’ve set it up, Sarah.
I’ve made your chili oil recipe and absolutely love it! It’s a big hit in our household. I’m wondering if you have ever made sichuan peppercorn oil and if so, could you post a recipe for it? I have 8 ounces of sichuan peppercorns and would love to make my own oil! thanks.
Hi Karen, homemade Sichuan peppercorn oil is definitely on our list. Thanks for your request!
Are most of these oils that can be purchased in Asian grocery stores real or is this a truffle oil type of a product? Thx!
Hi Helen, that’s a good question, but I’m not sure what the answer is.
You mention using as an option this in your mapo tofu recipe instead of fresh peppercorns. How much of the red variety would you use? The whole 1/4 cup of oil? Thanks!
Hi Tim, great question! Definitely not! Commercial sichuan peppercorn oil products are much stronger than the quick infused oil in this recipe. They also vary in intensity from brand to brand. I would say start with 1 teaspoon, and go up from there to taste!
Thanks, Sarah! You definitely saved tonight’s dinner from ruin. 2 tsp was just right.
Glad to hear the substitution went well, Tim! :)
Hello this is a great article and one of my favorite meals. when i lived in CHINA we would eat allot almost every week. Making hot pot at home with friends and having some cold beer and sharing a great meal together dont get any better. thanks for sharing all the great information and some of these spices i will order. HAVE A GREAT THANKSGIVING. STAN
Thanks so much, Stan! Happy Thanksgiving!
When recipes call for a certain amount of sichuan peppercorns, how do you decide how much of the oil to use as a replacement?
Hi Jason, I would say start with 1/2 a teaspoon and add more gradually to taste. Sichuan peppercorn oil is very potent!
Do you have a recipe to make this oil at home? Or any recipes that use this oil?
Hu Trish, we have not published one but it is on our list to do.
Hi! Does this oil get added to the end of cooking a dish like with sesame oil, or can you cook with it?
Hi. Yea. I’m looking for the answer for this too. Hope you could reply on this..
Hi Donna, I answered to Gerry already on this but the quick answer is yes, add it towards the end to get the full flavor. Also remember there are slight differences between red and green Sichuan peppercorns, so you can decide which one you prefer. Read up on the differences here: https://thewoksoflife.com/green-sichuan-peppercorns/
Hi Gerry, it depends how much of that signature Sichuan peppercorn oil flavor you want in your dish. If you like that flavor and a little numbness/tingle, then yes, add the Sichuan peppercorn oil at the end.