Active Time

　　5 min

　　Total Time

　　30 min

　　We tried making this oil with Sichuan peppercorns that were not ground but found eating them whole just too numbing. Like the red-chile oil above, it's the perfect thing for adding a final blitz of flavor.

　　

Ingredients

Makes about 1/4 cup

　　2 teaspoons Sichuan peppercorns

　　1/4 cup peanut oil

　　

Special Equipment

an electric coffee/spice grinder

　　

Step 1

Pulse peppercorns in grinder until coarsely ground.

　　

Step 2

Heat oil with peppercorns in a 1- to 1 1/2-quart heavy saucepan over moderate heat, swirling pan occasionally, until peppercorns turn a shade darker, about 1 minute, then transfer to a heatproof bowl and cool to room temperature. Stir before using.

　　Cooks' note:

　　Oil keeps, covered and chilled, 3 months. Bring to room temperature before using.