Peppercorn oil, also called prickly ash oil is a kind of seasoning oil, mainly used in dishes that need to highlight the numbness and flavor, and can be used in cold dishes, stir-fried dishes, hot pots, or as a seasoning for noodles and rice noodles. For your convenience, at the end of this post, I will attach links to related recipes that will be made with pepper oil.
The Homemade Peppercorn Oil
Peppercorn is one of the traditional Chinese spices with a unique aroma and spicy flavor that adds texture and flavor to dishes. It should be noted that peppercorn also contains a certain amount of alkaloids, such as pepper toxin and hankero toxin, which are irritating and toxic and may cause adverse health effects when consumed in excess.
Therefore, you need to pay attention to the right amount when consuming peppercorn oil and avoid overdosing. The peppercorn oil bought from outside is not only expensive, but the taste is not to meet a part of people’s appetite. But homemade peppercorn oil is delicious and economical.
FQA
What Is Peppercorn Oil?
Peppercorn oil is an edible oil made from peppercorn, usually made by pressing the peppercorn seeds into oil and then blending it with some spices and seasonings. It is widely used in China and other Asian countries, generally as a seasoning or cooking oil. In addition to its edibility, peppercorn oil can also be used for flavoring and sterilization and has good medicinal value.
Homemade peppercorn oil
What Is Chinese Spicy Spice?
Chinese spicy spices mainly refer to peppercorn and chili pepper. Peppercorn is one of the traditional spices in China, mainly produced in Sichuan, Shaanxi, and Gansu, and is one of the geographical indication products in China. And chili pepper is one of the common seasonings that are used in the modern food industry, with a strong spicy flavor and is rich in vitamin C and other nutrients. Chili peppers are mainly produced in the southern regions of China, especially in Hunan, Sichuan, Yunnan, and Guizhou. In addition to peppercorn and chili peppers, Chinese spicy spices also include bean paste, Chinese cloves, star anise, cinnamon, etc.
Chinese Spicy Spice
What Chinese Pepper Makes Your Mouth Numb?
The main Chinese chili peppers that can make your mouth numb are the Chaotian pepper and the seven-star pepper. These are two different varieties of chili peppers. While small chili peppers usually refer to less spicy peppers, Chaotian peppers are strongly spicy and numb, and it is one of the common varieties of chili peppers used in Chinese Sichuan cuisine. Seven-star pepper has a number and spicier taste than Chaotian pepper and is one of the common varieties of peppers used in Hunan, Sichuan, and Guizhou in China. The fruit of the Seven-star Pepper is typically elongated and intensely spicy, capable of bringing a strong spicy flavor and aroma to dishes.
Chinese Pepper
How To Make The Homemade Peppercorn Oil
Step 1
Prepare an appropriate amount of dried peppercorn seeds, pick the kind of bright color, full and uniform particles, the pepper oil made out of these peppercorn seeds tastes enough to be numb and fragrant. Clean the peppercorn seeds and air dry them.
Prepare dried peppercorn seeds
Step 2
Pour a small amount of oil into the pot first (I use sunflower oil)
Pour a small amount of oil
Step 3
Put the peppercorn seeds in the pot and remove the water from them first.
Put the peppercorn seeds
Step 4
Then add some more oil. I put a whole bottle of oil, about 2.5L. The ratio of peppercorn seeds and cooking oil is generally 1:1.Use low-medium heat during the process, do not use high heat.
Add some more oil
Step 5
Cook it slowly. Stir it from time to time, we must keep an eye on the peppers not to make them paste!
Cook it slowly
Step 6
Turn to low heat and continue to cook.
Continue to cook
Step 7
Bring the oil to a boil.
Bring the oil to a boil
Step 8
The peppercorn seeds begin to crack open, revealing the peppercorn kernels inside.
The peppercorn seeds begin to crack open
Step 9
When you see the pepper seeds getting darker in color, turn off the heat. Don’t burn it to carbonation. Then fish out the peppercorn seeds. Leave the oil in the pot to cool.
Turn off the heat
Step 10
Find a clean, appropriately sized plastic or glass bottle and mark the bottle well.
Mark the bottle well.
Step 11
When the peppercorn oil becomes cool, cut a funnel with a Coke bottle and start filling the bottle with peppercorn oil.
Fill the bottle
Step 12
Compared to peanut oil, peppercorn oil is much darker in color. And it is very much affordable to make it on your own. The homemade peppercorn oil may have a certain bitter taste, if you do not like this taste, you can add some spices to the mix appropriately.
Peppercorn oil is much darker in color
Tips:
1.Must pick out the excess impurities from the peppercorn seeds and wash them clean, because if the peppercorn seeds are not clean enough, in the heating process, the peppercorn seeds have not yet reached the temperature, the impurities have been paste, so that the oil will be bitter, and the fried peppercorn oil is not translucent.
2.Peppercorn oil should not make too much at a time, it is more appropriate to eat within a month. If the oil is stored for a long time, the sesame flavor of peppercorn oil will also evaporate, which will affect the taste. If you want to keep it longer you can seal it and refrigerate it in the refrigerator.
The dishes that can be made with peppercorn oil are as follows：
1.Suan Cai Yu (Chinese Sauerkraut Fish, Boiled Fish With Pickled Cabbage And Chili）
2.Boiled Black Fish with Fat Intestine
4. Chinese Drunken Crab Recipe: Don’t Miss Out The Delicacy (醉蟹)
The Homemade Pepercorn Oil
Equipment(affiliate link)
- 1 pot
- 1 bottle
Ingredients(affiliate link)
- 1 kg Chinese pepercorns
- 2.5 l sunflower oil
Instructions
- Prepare an appropriate amount of dried peppercorn seeds, pick the kind of bright color, full and uniform particles, the pepper oil made out of these peppercorn seeds tastes enough to be numb and fragrant. Clean the peppercorn seeds and air dry them.
- Pour a small amount of oil into the pot first (I use sunflower oil)
- Put the peppercorn seeds in the pot and remove the water from them first.
- Then add some more oil. I put a whole bottle of oil, about 2.5L. The ratio of peppercorn seeds and cooking oil is generally 1:1.Use low-medium heat during the process, do not use high heat.
- Cook it slowly. Stir it from time to time, we must keep an eye on the peppers not to make them paste!
- Turn to low heat and continue to cook.
- Bring the oil to a boil.
- The peppercorn seeds begin to crack open, revealing the peppercorn kernels inside.
- When you see the pepper seeds getting darker in color, turn off the heat. Don't burn it to carbonation. Then fish out the peppercorn seeds. Leave the oil in the pot to cool.
- Find a clean, appropriately sized plastic or glass bottle and mark the bottle well.
- When the peppercorn oil becomes cool, cut a funnel with a Coke bottle and start filling the bottle with peppercorn oil.
- Compared to peanut oil, peppercorn oil is much darker in color. And it is very much affordable to make it on your own. The homemade peppercorn oil may have a certain bitter taste, if you do not like this taste, you can add some spices to the mix appropriately.
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