So happy to hear you enjoyed my Chilli Oil recipe! The supporting spices, like Sichuan peppercorns, really do add so much to the overall flavour. I’m sure you’ll be making another batch soon!

Thankyou,
Paul:-)

Hi Liari! I don’t believe there’s a universal conversion from whole Sichuan peppercorns to ground Sichuan pepper due to variables like the dish itself and the method of pepper application. It’s important to note that ground pepper tends to have a more intense flavor, especially when it’s freshly ground. However, it’s not suitable for infusing hot oil in the same way whole peppercorns do. Furthermore, substituting ground for whole Sichuan peppercorns may not work in recipes where the powder is sprinkled on the dish at the end without further cooking.
The best approach is to experiment and taste as you go to find the right balance for your dish.

Thanks. Looking online both fine mesh and extra fine mesh are both 30 mesh. Not really that fine. I’ll order one and then we will know. :>)

Hi Dennis! It’s better to use a fine-mesh sieve for the job (no need to be extra fine though). Happy cooking!

To answer your question, I did a test with 1/4 cup (15g) of Sichuan peppercorns. It took me 5 minutes to toast them over very low heat in a stainless pot with a heavy bottom. To spot when they’re ready, take a close look at the peppercorns. You’ll notice they become oily or shiny in some spots. Hope this helps!

Thank you

I’d use ½ tsp of ground Sichuan pepper. Since you add it at the very end of the cooking process, you can always give it a taste and adjust. Happy cooking!