Crunchy Spice Oil

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

From the kitchen of Carly

Toasted sesame and mustard seeds float in garlic-infused oil, finished with crushed pink peppercorns and red pepper heat. Drizzle over soups, grains, or roasted vegetables. A month-ahead condiment that tastes better than it looks.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup sunflower or other neutral oil
16 garlic cloves, finely chopped
1¼ cup sesame seeds
12 Tbsp. black mustard seeds
14 tsp. cumin seeds
11 Tbsp. pink peppercorns, lightly crushed
11 Tbsp. crushed red pepper flakes
12 tsp. kosher salt
11 tsp. paprika
11 tsp. pure maple syrup

Instructions

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.