The present invention relates to a ready-to-use flavouring oil composition comprising Green Sichuan Pepper oil extract, an 5 Oleoresin, and a vegetable oil, preferably selected from soy bean oil, palm oil, corn oil or sunflower oil. A further aspect of the invention is a method for improving the Green Sichuan Pepper flavor and aroma of a food product when cooked, comprising the steps of applying to said food product the 10 flavouring oil composition of the present invention.
