Dump coriander seeds, cinnamon sticks, star anise, cardamom pods, Sichuan peppercorns, and garlic into a pan.
Pour oil on top.
Heat at a low heat (225-250 C) for 1-2 hours. Take out garlic when it turns golden brown.
Mix chili flakes, vinegar, and salt in a separate pyrex bowl.
After the oil is done, heat it up to a simmer and pour through a strainer over the chili flake mixture.
Let sit until room temperature and jar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (13g)|
|Recipe Makes: 69 Servings|
|Calories from Fat: 116 (100%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 3.2mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 116
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