As most of you know Sichuan Pepper or Prickly Ash Peppers are what gives the heat to Sichuan food.
Today after having lunch at Halu we drop by Loin Supermarket accross the street for Halu to pick something for dinner. I spotted Fresh Prickly Ash Oil which is oil made from cooking out the heat and favor out of Sichuan peppers. This maybe something where by we get the heat and effect of this pepper.
I planned to use this soon. Has anyone use this product before?
The reason I posted this on the Bay Area board it maybe of interest to the other hounds who may want to get some.
I will post later on the Home Cooking board.