In a dry skillet or pan, toast the Szechuan peppercorns over medium heat. Stir constantly to prevent burning, and toast until they become fragrant. This usually takes about 2-3 minutes. You’ll know they’re ready when you can smell the aroma.

Once toasted, let the peppercorns cool for a minute. Transfer them to a spice grinder or mortar and pestle. Grind them into a coarse powder. The freshly ground peppercorns will enhance the flavor of the oil.

In a small saucepan, heat the peanut oil or canola oil over medium heat. It’s important not to overheat the oil, so keep an eye on it. You want it hot enough to infuse the flavors but not smoking.

Add the ground Szechuan peppercorns to the hot oil. Stir well to combine. Reduce the heat to low to allow the peppercorns to infuse the oil slowly. Let it simmer for about 5-7 minutes, stirring occasionally.

Once the oil is infused with the peppercorn flavor, remove it from the heat and let it cool to room temperature. Strain the oil through a fine mesh sieve or cheesecloth to remove the peppercorn particles. This will give you a clear oil with the essence of Szechuan peppercorns.

Transfer the Sichuan Peppercorn Oil to a clean, airtight container. Store it in a cool, dark place. It can be stored for several weeks. Remember that the flavor will continue to develop over time.

Use the Sichuan Peppercorn Oil in your favorite recipes to add a unique, numbing flavor to your dishes. It works well in stir-fries, dressings, or as a dipping sauce for dumplings.