- 3 tablespoons toasted white sesame seeds
- ¾ cup crushed red pepper flakes (I recommend Sichuan chili flakes)
- 1 teaspoon salt
- 1 ½ cups grapeseed oil
- 5 whole star anise
- 1 cinnamon stick
- 2 bay leaves
- 3 tablespoons Sichuan peppercorns
- 1 tablespoon fresh ginger, minced
- Mix the sesame seeds, red pepper flakes, and salt in a bowl; set aside.
- Mix the oil, star anise, cinnamon stick, bay leaves, peppercorns, and ginger in a small saucepan and set over medium-high heat.
- Once you see the oil bubble, turn the heat down to low. You want to avoid burning the oil and spices, so if you have a thermometer, make sure the temperature is between 200°F and 225°F.
- Simmer the oil for 30 minutes. It should be slightly bubbling the whole time; adjust the heat slightly if it’s not.
- Remove from the heat and strain the mixture over the bowl with the sesame seeds, red pepper flakes, and salt.
- Stir well and let cool. Transfer to a jar and store in the refrigerator for up to three months.