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Yaomazi Green Sichuan Pepper Oil (Rattan Pepper Oil, Teng Jiao You)
$16
The Tingle and Thrill of Sichuan Pepper in an Oil
This fragrant and numbing Sichuan pepper oil is made from teng jiao, which is a species of green Sichuan pepper that is translated in English as vine pepper or rattan pepper. Teng jiao has the highest oil content of the Sichuan peppers and is used only in fresh form. Unlike Sichuan chili oil, which is made from dried chilies and is best when homemade, Sichuan pepper oil is best when made with just-picked pepper that is bursting with fresh oil.
This teng jiao oil is made by Yaomazi, China's first, largest and most trusted maker of Sichuan pepper oil. Like dried green Sichuan pepper, it evokes lemon-lime citrus and delivers a tingly thrill. The oil form of Sichuan pepper is preferred anytime one wants a smooth hit of intense Sichuan pepper flavor without the powder and husk. Or when you just want to save time grinding!
Like roasted sesame oil, Sichuan pepper oil is a condiment and a finishing oil, not a stir-fry cooking oil. It is used mainly in the sauces for Sichuan cold dishes and salads, but is also added to hot noodle dishes and to finish "water-boiled" dishes.
It is not meant to be tasted or used on its own. It is too potent, and a little bitter, on its own, and only shines when combined with other flavors—such as chili oil to create Sichuan’s iconic mala flavor, or with rich, umami flavors like soy sauce. A little goes a long way.
Craft + Process
Yaomazi grows its own rattan pepper in Hongya County, Sichuan, south of Meishan, and oversees every step of growing and processing.
It harvests the green berries at peak ripeness; puts them in cold storage just long enough to test and clean them; then extracts the oil only a few hours after they were on the vine to ensure peak freshness and a robust, non-musty fragrance and taste. The oil squeezed from the berries is then mixed with first-grade rapeseed oil, a kind of non-GMO canola.
Yaomazi teng jiao oil is a China Green Food, which means its ingredients are certified chemical- and pollution-free.
Why It's Numbing
Sichuan pepper’s signature tingling sensation comes from a compound called hydroxy-alpha sanshool. Unlike most flavors, which are detected by taste receptors, sanshool activates tactile receptors responsible for touch and vibration. This triggers a physical sensation known as paresthesia—essentially causing your lips and mouth to feel as if they are vibrating or going numb. Studies have measured this vibration at around 50 hertz, similar to the frequency of an electrical current.
Storage
Green Sichuan pepper oil is shelf stable and can be stored in a cool, dark pantry, but as with all oils, refrigeration will prolong freshness.
Ingredients + Nutrition
Size: 210 ml (7.1 oz)
Ingredients: first-grade, non-GMO rapeseed oil, green Sichuan pepper
Gluten Free
Nutrition Facts Servings: 42
Serv. size: 1 tsp (5ml)
Amount per serving: Calories 40
Total Fat 5g (6% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 0mg (0% DV), Total Carb. 0g (0% DV), Fiber 0g (0% DV), Total Sugars 0g (Incl. 0g Added Sugars, 0% DV), Protein 0g, Vit. D (0% DV), Calcium (0% DV), Iron (0% DV), Potas. (0% DV).
Sichuan pepper oil shines as one of the condiments in dressings for cold dishes, like this one for poached or steamed chicken that is also built on chili oil, soy sauce, black vinegar and sesame paste
