Step 1

Lightly toast the the pink peppercorns in a dry pan or in the oven, stop before they blacken or burn. Using a mortar and pestle, crush half of the pink peppercorns, to release their flavors

Step 2

Heat the oil over a low heat until it reaches 180ºF. Remove from the heat and pour the hot oil over the saffron threads and pink peppercorns.

Step 3

Allow to cool and pour into your air tight bottle, keeping all or some of the spices. Tightly cap and store in a cool dark place (or the refrigerator) and it's ready to use.