Nutritional values are estimates per serving
Slow infused, deeply flavoured, good on absolutely everything. Eggs, noodles, dumplings, pizza, bread — this jar will not last long. The blooming technique is what separates this from anything you can buy in a shop.
A note from us
Sichuan peppercorns are the ingredient worth seeking out here. They give a numbing tingly warmth that is completely different from chilli heat — once you try it you will understand why this combination is so addictive. Most large supermarkets stock them now or find them in any Asian grocery.
What you need 🛒
How to make it 👨🍳
Add the chilli flakes, crushed Sichuan peppercorns, sesame seeds, salt and sugar to a heatproof bowl or jar. Set aside.
Put the oil, sliced garlic, sliced ginger and star anise into a small saucepan over medium-low heat. Heat gently until the garlic turns light golden and just starts to crisp — about 5 to 7 minutes. Watch it carefully, you want golden not brown.
The oil temperature is critical for the next step. You want it at around 160 to 170C — hot enough to bloom the spices but not so hot it burns them. If you do not have a thermometer, drop one chilli flake in — it should sizzle immediately but not turn black.
Remove the star anise from the oil. Pour the hot oil slowly and carefully over the chilli flake mixture — it will bubble and sizzle dramatically, that is exactly what you want. This blooming process releases the colour and flavour of the spices.
Add the soy sauce and stir everything together. Leave to cool completely.
Transfer to a sterilised jar. The oil will deepen in colour and flavour over the next 24 hours. Keeps at room temperature for up to 3 months.
