Sichuan chilli oil is heady and fragrant from a secret blend of spices, packed with numbing Sichuan peppercorns and umami crushed Sichuan chilli pepper.
Doused over bowls of hot broth, tossed through noodles with Chinkiang vinegar, as a dipping sauce for dumplings, slathered over stir-fried veg. It’s essential for Sichuan red oil wontons and smashed cucumber salad. This is a pantry staple!
Made by hand in Manchester.
Vegan friendly. Contains: Soya, wheat
While this recipe does not contain sesame, tree nuts or peanuts, it is prepared in a kitchen where these products are handled.
Store in a cool dry place. Use within 3 months of opening. Keep in the fridge.
Ingredients: Rapeseed oil, chilli (11%), Sichuan pepper (2%) sesame, salt, soy sauce (soybeans, wheat, salt, sugar, flavour enhancer: E202), mushroom, flavour enhancer (E621)