Crunchy Spice Oil

condiment/spread garlic sesame cumin paprika maple syrup spice

Anna Stockwell

1⅓ cup

Source

Ingredients

1 cup sunflower or other neutral oil

6 garlic cloves, finely chopped

¼ cup sesame seeds

2 Tbsp. black mustard seeds

4 tsp. cumin seeds

1 Tbsp. pink peppercorns, lightly crushed

1 Tbsp. crushed red pepper flakes

2 tsp. kosher salt

1 tsp. paprika

1 tsp. pure maple syrup

Method

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.