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

Instructions

1. 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.
2. Do ahead: Spice oil can be made 1 month ahead. Cover and chill.