Begin by picking through the Szechuan peppercorns to remove any twigs, debris, or impurities. Rinse them thoroughly under cold water and allow them to air dry completely.

Heat a skillet or frying pan over low to medium heat. Add the cleaned and dried peppercorns to the dry skillet. Toast them gently, stirring frequently, for about 3-5 minutes or until they become fragrant. Be cautious not to burn them; they should just start releasing their aroma.

Once toasted, transfer the peppercorns to a mortar and pestle or a spice grinder. Grind them until you achieve a coarse powder consistency. The aroma will intensify as you crush the peppercorns.

In a saucepan or small pot, heat the peanut oil or canola oil over medium heat until it reaches around 250°F (120°C). Use a cooking thermometer to gauge the temperature accurately.

Carefully add the crushed Szechuan peppercorns into the hot oil. Lower the heat to medium-low to prevent the peppercorns from burning. Let the mixture simmer gently for 5-7 minutes to infuse the oil with the peppercorn flavor. Keep an eye on it to ensure the oil doesn’t get too hot.

After infusing the oil, remove it from the heat and allow it to cool completely. Once cooled, strain the oil through a fine-mesh sieve or cheesecloth into a clean, dry glass jar or bottle. This will remove the solid particles, leaving you with a clear, flavorful oil.

Seal the jar or bottle tightly and store it in a cool, dark place. Properly stored, Sichuan Peppercorn Oil can be kept for several weeks to a few months. Remember to label it with the date of preparation.

Use this aromatic oil to add a unique and fragrant flavor to your dishes. It works wonderfully in stir-fries, dressings, marinades, or drizzled over noodles or rice dishes.