CRUNCHY SPICE OIL

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Crunchy Spice Oil image

This chile oil combines tons of texture from toasted whole spices and seeds with a just-spicy-enough heat level. Drizzle it over any, literally any, savory food you can think of.

Provided by Anna Stockwell

Categories     Condiment/Spread     Garlic     Sesame     Cumin     Paprika     Maple Syrup     Spice

Yield 1⅓ cup

Number Of Ingredients 10

1 cup sunflower or other neutral oil
6 garlic cloves, finely chopped
¼ cup sesame seeds
2 Tbsp. black mustard seeds
4 tsp. cumin seeds
1 Tbsp. pink peppercorns, lightly crushed
1 Tbsp. crushed red pepper flakes
2 tsp. kosher salt
1 tsp. paprika
1 tsp. pure maple syrup

Steps:

  • Heat oil, garlic, sesame seeds, mustard seeds, cumin seeds, pink peppercorns, and red pepper flakes in a small saucepan over medium-high until oil is sizzling and bubbling, about 2 minutes. Immediately reduce heat to low and continue to cook, stirring constantly, until garlic is golden brown and spices are fragrant, about 5 minutes. Remove from heat and stir in salt, paprika, and maple syrup. Let cool. Transfer to an airtight container.
  • Do ahead: Spice oil can be made 1 month ahead. Cover and chill.

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