Active Time

　　15 minutes

　　Total Time

　　15 minutes

　　This chile oil combines tons of texture from toasted whole spices and seeds with a just-spicy-enough heat level. Drizzle it over any, literally any, savory food you can think of.

　　

Ingredients

1⅓ cup

　　1 cup sunflower or other neutral oil

　　6 garlic cloves, finely chopped

　　¼ cup sesame seeds

　　2 Tbsp. black mustard seeds

　　4 tsp. cumin seeds

　　1 Tbsp. pink peppercorns, lightly crushed

　　1 Tbsp. crushed red pepper flakes

　　2 tsp. kosher salt

　　1 tsp. paprika

　　1 tsp. pure maple syrup

　　

Step 1

Heat oil, garlic, sesame seeds, mustard seeds, cumin seeds, pink peppercorns, and red pepper flakes in a small saucepan over medium-high until oil is sizzling and bubbling, about 2 minutes. Immediately reduce heat to low and continue to cook, stirring constantly, until garlic is golden brown and spices are fragrant, about 5 minutes. Remove from heat and stir in salt, paprika, and maple syrup. Let cool. Transfer to an airtight container.

　　

Step 2

Do ahead: Spice oil can be made 1 month ahead. Cover and chill.