Embrace the heat—even in your ice cream.
pepper oil. “There’s a third dimension: There’s aroma, there’s the taste and there’s the sensation. Both the numbing and hot spicy have addictive factors.”, sells both green pepper oil and red pepper oil. The red oil might be more familiar to those who’ve eaten Sichuan versions of dishes like mapo tofu or kung pao chicken, but the strikingly fragrant green oil is a revelation.
Zhao returned to the United States with some “run-of–the-mill Sichuan pepper oil.” One night, he was making dinner for some American friends.
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