Peppercorn Oil

Flavor and Characteristics: It has a strong numbing taste and a rich pepper – like aroma. The color is light yellow – green or yellow, and it is a viscous liquid, which may have a small amount of raw material sediment.

Production Process: Common production methods include oil – dissolving method, oil – soaking method, oil – pouring method, solvent extraction method, super – critical CO2 extraction method, and pressing method. For example, in the oil – dissolving method, Sichuan peppercorns are directly put into hot edible vegetable oil and sealed, so that the effective components are dissolved in the oil to obtain Sichuan peppercorn oil.

Usage in Cuisine4: It is mainly used in foods that need to highlight the numbing taste and aroma, such as Sichuan cuisine, cold dishes, noodles, rice noodles, and hot – pots. It can not only be used for cooking, but also as a dipping sauce, which can add a unique flavor to dishes.

Health – related Effects: Traditional Chinese medicine believes that Sichuan peppercorns have the effects of warming the middle and dispelling cold, relieving pain, and killing insects. Sichuan peppercorn oil, as an extract of Sichuan peppercorns, also has certain effects of promoting digestion and relieving pain to a certain extent5. However, it should be used in moderation, because excessive consumption may stimulate the gastrointestinal tract.

Storage Method: It should be stored in a cool, dry, and well – ventilated place, away from light, to prevent oxidation and deterioration, so as to maintain its flavor and quality.