NUMBING PEPPERCORN RECIPES

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SICHUAN HOT-AND-NUMBING (MA LA) CHILE OIL



Sichuan Hot-and-Numbing (Ma La) Chile Oil image

Sichuan Hot-and-Numbing (Ma La) Chile Oil

Provided by Kristin Satterlee

Prep Time 0 minutes

Cook Time 0 minutes

Yield 3/4 cup

Number Of Ingredients 8

1/2 cup peanut oil, or neutral vegetable oil
1 tablespoon crushed red chile pepper
3 tablespoons Korean ground red chile (kochukaru)
1/2 to 1 teaspoon crushed or ground Sichuan pepper
1/2 teaspoon powdered ginger, optional
1 teaspoon sesame seeds, optional
1 arm from a whole star anise, optional
1 teaspoon toasted (dark) sesame oil

Steps:

  • If you have a good cooking thermometer (you should!), heat the peanut oil in a small saucepan over medium heat to 275 degrees.
  • If you don't have a thermometer, heat the oil until wisps of smoke start to appear - that should be 350 degrees or so - then remove from the heat and let cool 5 minutes. Your oil should now be about 275 degrees.
  • While the oil is heating, combine all other ingredients except sesame oil in a heatproof bowl or jar with at least a 1-cup capacity.
  • When your oil is at the correct temperature, pour a little into the chile mixture. It should sizzle on contact with the chiles, but they shouldn't blacken (though they may darken a bit) or smell burnt. They should, however, send up a gorgeous toasty aroma. If there's no sizzle, heat your oil for another minute and try again. If there is evidence of burning, let it cool a bit more. Otherwise, pour all of the oil over the chile flakes.
  • The mixture should sizzle and bubble merrily for a minute, smelling delicious, and then subside. Set aside to cool. When the mixture is cool, stir in the sesame oil. The oil can be used right away, but is better after a few hours to a day. Store at room temperature in a small glass jar or other tightly covered non-reactive container. Ma la oil can be stored indefinitely, but it is best in the first few weeks. If it starts to taste rancid - which might happen if stored for a long time or in hot weather - toss it and make more.

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11 SICHUAN PEPPERCORN RECIPES - SERIOUS EATS
May 15, 2019 · The oil is fragrant enough to drizzle over roasted vegetables and meat. Check out all 11 ways to use the addictive spice in the recipes below: Hong Kong Salt Shrimp ». Dumplings with Sichuan Peppercorns ». Mapo Tofu ». Mapo Liver ». Dan Dan Mian ». Sichuan-Style Hot and Numbing …
From seriouseats.com
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Jun 22, 2021 · In a heat-safe bowl, combine chili flakes, garlic, scallions, and salt. In a small saucepot, combine oil, Sichuan pepper, and star anise. Heat on medium-low heat until the lighter interior parts of the peppercorn husks begin to turn brown, about 4 minutes. Turn off the heat and wait for the pepper …
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Oct 10, 2016 · Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant and Sichuan-spiced caramel. Ants climbing trees The small pieces of minced pork mixed with the cellophane noodles in this Sichuan specialty supposedly resemble ants climbing trees.
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Sep 16, 2020 · The numbing effect is generally most noticeable when you use a lot of Sichuan peppercorn infused oil, a large quantity of peppercorns, or a significant amount of powdered Sichuan peppercorns. Whole red Sichuan peppercorns work well in stir-fries with chilies and veggies, but biting into a whole peppercorn …
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Jun 22, 2021 · In a heat-safe bowl, combine chili flakes, garlic, scallions, and salt. In a small saucepot, combine oil, Sichuan pepper, and star anise. Heat on medium-low heat until the lighter interior parts of the peppercorn husks begin to turn brown, about 4 minutes. Turn off the heat and wait for the pepper to turn fully dark brown, about 1 more minute.
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From fieryfoodscentral.com
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SICHUAN PEPPERCORNS: EVERYTHING YOU NEED TO KNOW - THE ...
Sep 16, 2020 · The numbing effect is generally most noticeable when you use a lot of Sichuan peppercorn infused oil, a large quantity of peppercorns, or a significant amount of powdered Sichuan peppercorns. Whole red Sichuan peppercorns work well in stir-fries with chilies and veggies, but biting into a whole peppercorn husk can be an intense experience.
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SICHUAN PEPPERCORN SHRIMP RECIPE - SANG YOON | FOOD & WINE
Directions. In a small skillet, toast the peppercorns over moderate heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder ...
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Feb 13, 2018 · Ingredients. 1/4 cup light olive oil. 2 tablespoons Sichuan peppercorn. Instructions. Heat a medium saucepan over high-heat for approximately 30 seconds. Add the peppercorns and reduce the heat to medium-low. Move peppercorns around the pan (approximately 20 seconds) or until they start to smoke and become aromatic, being careful not to let the ...
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WHAT'S BEHIND THE SICHUAN PEPPERCORN'S NUMBING, MA ...
Apr 03, 2018 · Sichuan peppercorn owes its hair-raising effect to yet another molecule called hydroxy-alpha-sanshool. In 2008, it was found that hydroxy-alpha-sanshool excites the same neurons that are targeted by modern anesthetics, hence the numbing sensation .
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THREE MOUTH NUMBING SZECHUAN RECIPES WORTH LOSING YOUR ...
Jul 29, 2017 · Of all the plot points on Rick and Morty, Rick’s obsession with a 1998 limited edition McDonald’s Szechuan dipping sauce speaks to me on a deep, near-spiritual level. If you like spice ...
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SICHUAN PEPPER - WIKIPEDIA
Sichuan pepper (Chinese: ??; pinyin: huajiao), also known as Szechuan pepper, Szechwan pepper, Chinese prickly ash, Chinese pepper, Timut pepper and mala pepper, is a spice commonly used in the Sichuan cuisine of China's southwestern Sichuan Province.When eaten it produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool in the peppercorn.
From en.m.wikipedia.org
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SICHUAN PEPPERCORN (??, HUA JIAO) - OMNIVORE'S COOKBOOK
Sep 28, 2014 · Fried Cabbage – Pepper-infused oil adds fragrance and a numbing spicy hint to the sweet cabbage; Sesame Noodles – The secret ingredients in this recipe are chili oil and roasted peppercorn powder, truly wowing your guests. Buy. Interestingly, the import of Sichuan peppercorn was actually banned from the US for almost 40 years.
From omnivorescookbook.com
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SICHUAN PEPPER RECIPES - BBC FOOD
Sichuan pepper is not actually pepper, but the dried red-brown berries of a type of ash tree that have a lemony, peppery aroma. Sichuan pepper has the characteristic ‘mouth-numbing’ quality ...
From bbc.co.uk
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HOW TO MAKE SICHUAN CHILI OIL RECIPE | BON APPÉTIT
Jan 31, 2014 · It goes on everything, as an ingredient, a condiment, a salad dressing (sort of), bathing foods in the one-two punch of ma (the numbing effect of Sichuan peppercorns) and la (the intense heat of ...
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SICHUAN PEPPERCORN SIMPLE SYRUP RECIPE | PUNCH
Directions. Grind the Sichuan peppercorns with a mortar and pestle. Combine the water and sugar in a saucepan over medium heat until sugar has completely dissolved. Remove from heat, add Sichuan peppercorns, and steep for 20 minutes. Strain and store in an airtight container. Tagged: sichuan peppercorn, simple syrup.
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