Sichuan chili flakes are made by frying the whole chilies in vegetable oil until crisp before grinding into flakes, seeds, and powder.
Accept no substitutions for this chili when you are going for a Szechuan dish. They are not the same as another crushed chili.
The frying enhances the flavor, color, and texture and makes for the toasty taste and vivid red coloring that characterize Sichuan chili oil, without dyes or additives.
Get some for your red chili oil to dip your dumplings and to drizzle over soup for that tingly mouth love.
