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. Rattan pepper has the highest oil content of the Sichuan peppers and is used only in fresh form. Unlike Sichuan chili oil, which is always made from dried Sichuan peppercorns and chilies and is best when homemade, Sichuan pepper oil is best when made with just-picked rattan pepper.
Yaomazi, China's first, largest and most esteemed maker of Sichuan pepper oil, grows its own rattan pepper, harvests it at peak ripeness, puts it in cold storage just long enough to test and clean it, then infuses it in oil only a few hours after it was still on the vine to ensure peak freshness and a robust, non-musty fragrance and taste. The company uses first-grade, cold-pressed, low-erucic-acid rapeseed oil, a non-GMO canola oil, which grows in abundance in Sichuan and is prized for its superior taste to canola.
Like extra-virgin olive oil, this Sichuan pepper oil is a finishing oil, not a stir-fry cooking oil. It is used in Sichuan cold dishes and salads, in "water-boiled" hot dishes and sauces, and anytime one wants a smooth hit of intense flavor without the powder and husk (or when you just want to save time grinding!). It is very potent, so a little goes a long way.
Yaomazi Rattan Pepper Oil is a China-certified Green Food, which means its ingredients are certified pollution-free by the organization in China that regulates non-chemical food production.
Another plus: The labels wash off, allowing you to reuse this lovely bottle.Producer: Sichuan Hongya County Yaomazi Food Co.