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Epicurious
Gourmet

Sichuan-Pepper Oil

We tried making this oil with Sichuan peppercorns that were not ground but found eating them whole just too numbing. Like the red-chile oil above, it's the perfect thing for adding a final blitz of flavor.

Cooks' note:

Oil keeps, covered and chilled, 3 months. Bring to room temperature before using.

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