shake · hot sauce
★ STARRED KITCHENPrep 5 minGunpowder Spice Oil
Independent adaptation of a publicly published Vijay Kumar recipe. Not affiliated with, sponsored by, or endorsed by Vijay Kumar.
Vijay Kumar's Gunpowder Spice Oil, from the published recipe.
Ingredients
- Chickpeas — 2 Tbsp toor/urad dry-roasted (20 g)
- Dried Chile — 4 toasted (8 g)
- Cumin — 1 tsp (2 g)
- Pepper — 1 tsp (2 g)
- Sesame Seed — 1 Tbsp (9 g)
- Garlic — 2 cloves optional (10 g)
- Butter — 3 Tbsp ghee melted (40 g)
- Salt — 1/2 tsp (3 g)
Method
- Pour liquids to the printed fill-lines, bottom to top.
- Add finishing notes: Chickpeas, Dried Chile, Cumin, Pepper, Sesame Seed, Garlic.
- Cap the jar and shake until emulsified.
Companion jar
Gunpowder Spice Oil wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Vijay Kumar — published sauce recipes in the PantryFlex catalog. Michelin 1* (Semma); James Beard Best Chef: New York State 2025.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Semma gunpowder dosa finish oil (published as “Gunpowder Spice Oil”). Full citation lives in Provenance.