Fragrant Sichuan chili oil is as common in Chinese restaurants as ketchup is in American diners. Blank Slate's Kitchen small-batch rendition pairs the heat of chili with zesty ginger and aromatic shallots and garlic for an especially bright flavor.

Ingredients: Non-GMO canola oil, crushed chilis, Szechuan peppercorns, sesame oil, salt, ginger, shallots, garlic, spices Certified: Vegan, gluten-free

 Specifications
Net Weight: 6 fluid ounces

Floral, citrusy Sichuan peppercorns are technically not a peppercorn at all, but a type of prickly ash; their mouth-numbing quality is crucial to the signature mala flavor of Sichuan cooking. Dried Sichuan peppercorns usually require toasting and grinding before use, but this convenient oil makes life far easier.

With a moderate heat, punchy Szechuan peppercorn flavor and subtle ginger brightness, a spoonful of the oil can galvanize dishes like blanched greens, sautéed green beans or stir-fried broccoli. Or try it drizzled over pan-fried chicken cutlets or salmon fillets finished with a handful of chopped scallions and cilantro. We even like it over scrambled eggs and fried rice. Make sure to stir the oil well before use for even dispersement of the potent spices.