How Our Red and Green Sichuan Pepper Oil Is Made

If you’ve ever tasted real Sichuan pepper, you know it packs a numbing buzz (described in Chinese as má) that no other spice can match. 

But capturing all of that in oil isn’t easy. Most people try frying or boiling the peppers, and the result is usually a bitter oil that lacks both aroma and tingle.

That’s why we do things differently. At 50Hertz Tingly Foods, we use a gentle infusion method that preserves the fresh aroma, vibrant color, and signature tingle that make Sichuan pepper so special. In this post, we’ll take you step by step through how our oil is made and show you why it stands apart from other Sichuan pepper oils.

Why Not Just Fry or Boil?

Image: Stir-frying husks works in quick dishes, but as an oil-making method it scorches easily and leaves the oil flat and bitter.

Most people try making Sichuan pepper oil at home by frying or boiling the husks. At first, it seems simple enough.

But the problem is that Sichuan pepper is very delicate. With too much heat, the husks burn easily, turning the oil bitter and unpleasant.

Even worse, the unique numbing compounds that give Sichuan pepper its signature tingle break down quickly at high temperatures. What’s left is an oil that looks the part but lacks the real flavor and sensation.

This is exactly why we developed a different approach — one that protects the aroma, preserves the tingle, and brings out the best of both red and green Sichuan pepper.

Our Proprietary Infusion Method

Great Sichuan pepper oil isn’t just about the method — it also starts with the ingredients. We source only the freshest red and green Sichuan pepper husks, known for their bold fragrance and vibrant color. Old or poorly stored peppers lose their aroma quickly, so freshness is everything.

To capture the full flavor of Sichuan pepper, we use a patented process that combines low-temperature extraction (低温萃取) first, followed by ultrasound-assisted infusion (超声波辅助提取).

In simple terms, the peppers are gently infused into warm oil under carefully controlled low heat. This allows the husks to slowly release their essential oils without burning or losing their bright aroma. 

Once that foundation is set, ultrasound waves are applied to further coax out the delicate volatile compounds — the ones responsible for the numbing má sensation — without damaging them.

These two steps work together to deliver an oil that’s true to the pepper itself:

• Fresh aroma is protected — bright and citrusy, never burnt.
• Color stays vibrant — a golden oil with natural glow.
• The numbing tingle remains — capturing the authentic Sichuan experience.

The result is a Sichuan pepper oil that’s not just spicy and fragrant, but alive with the vibrant taste and tingling sensation that make Sichuan pepper so unique.  

What Makes the Rapeseed Oil Exceptional

The base oil is just as vital as the peppers themselves, and in Sichuan that oil has long been càizǐ yóu (菜籽油) — roasted rapeseed oil.

Rapeseed (Brassica napus) has an unfortunate English name from the Latin rapum (“turnip”), which carries awkward connotations in modern English and prevented its widespread adoption in North America.

In Sichuan, though, there’s no such stigma. Caiziyou (roasted rapeseed oil) has always been the oil of choice, celebrated for its toasty aroma, golden color, and ability to carry the numbing má of Sichuan pepper without dulling its brilliance.

Fragrant but not overpowering, it won’t overshadow the peppers. With its high smoke point, it allows for gentle extraction without burning away delicate volatile compounds.  

Instead of competing with the spice, the oil acts as a stage — carrying and amplifying the bright aroma and numbing má sensation.  

Image: Rapeseed blossoms — the source of the light, golden oil that carries Sichuan pepper’s flavor perfectly.

Rapeseed (Càizǐyóu) vs. Canola

Though they share the same species (Brassica napus), rapeseed oil and canola oil are very different products.

In the 1970s, Canadian producers bred a low-erucic-acid strain of rapeseed after research raised concerns that high levels of erucic acid could harm the heart. To give the oil a fresh identity, they rebranded it as Canola (Canada Oil, Low Acid). 

Unfortunately, most canola today is genetically modified and heavily refined — bleached, deodorized, and processed into a neutral oil made for mass-market use.

Authentic caiziyou from Sichuan like ours, by contrast, comes from modern low-erucic-acid, non-GMO cultivars bred for both safety and flavor. The seeds are roasted for depth and mechanically squeezed, not chemically refined. This preserves the oil’s golden color, toasty fragrance, and distinctive taste.

In short: Canola was created to rebrand and neutralize rapeseed oil for global markets, while caiziyou preserves and celebrates it — delivering both safety and the deep, fragrant flavor that defines Sichuan cooking.

Health Benefits of Using Rapeseed Oil

Among everyday cooking oils, rapeseed oil stands out for its health profile — naturally low in saturated fat, rich in heart-friendly unsaturated fats, and a good source of omega-3s and vitamin E.

On top of that, it contains beneficial plant compounds like flavonoids, carotenoids, and phytosterols that support heart, brain, and overall wellness.

In other words, it doesn’t just carry the taste of Sichuan pepper beautifully — it adds meaningful health benefits of its own.

The Difference You Can Taste

At the end of the day, our process is about bringing craft and science together. By combining low-temperature extraction with ultrasound-assisted infusion, we’ve found a way to bottle Sichuan pepper at its peak — bright, citrusy, and alive with the signature má tingle.

It’s an oil that stands out the moment you taste it. Drizzle it over noodles, stir it into a dipping sauce, or finish a dish with just a few drops, and you’ll see why we believe this method makes all the difference.

Images: Drizzle, dip, or finish — our Sichuan Pepper Oil brings every dish to life with bright citrus notes and a signature má tingle.

We invite you to try it for yourself—and experience Sichuan pepper oil the way it was meant to be.

Ready to experience the difference?

Shop our Red and Green Sichuan Pepper Oil here and bring the true flavor and tingle of Sichuan cuisine into your kitchen.