The Homemade Pepercorn 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.
Servings: 100
Calories: 204kcal
Cost: 5
Equipment
- 1 pot
- 1 bottle
Ingredients
- 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.
Nutrition
Calories: 204kcal | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 19g
