Xinjiang Spice Mix Recipes
XINJIANG SPICE MIX
Traveling through China, you might stumble upon a person donning a white skull cap toting a BBQ grill sometimes by bicycle. He sells lamb kabobs spiced with irresistible goodness that it's hard to have just one. The person is from Western China, a predominantly Muslim region with cultures blended from Kyrgyzstan, Tajikistan, and others in the region. This spice mix is a great ingredient to have around for sautés, roasts, BBQ's or whatever else you feel like adding some Western China spice to. If you're in China, you can buy a packet in your grocery store.
Provided by ShowShanti
Categories < 15 Mins
Time 10m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- Toast Sichuan peppercorns til fragrant. Toast cumin until lightly browned.
- Grind Sichuan peppercorns, cumin, chili flakes and black pepper in a spice grinder.
- Stir in remaining ingredients.
SZECHUAN SEASONING (XINJIANG SPICE)
Szechuan seasoning adds a feisty flavor to lamb kebab and other grilled meats. Make this Xinjiang spice recipe with simple pantry staples!
Provided by Kevin
Categories Pantry Staples Spice Blend
Time 10m
Number Of Ingredients 8
Steps:
- In a small sauté pan over medium heat, toast the cumin seeds and peppercorns until lightly browned and they start to give off a fragrant aroma. Set aside to cool slightly.
- Grind cumin, red and black peppercorns, chili flakes, and salt in a clean spice grinder (See Note 2) until powder in form.
- Add ground spices to a small bowl with ginger, garlic and chili powders, and whisk to combine.
- Store in an airtight container and keep in a cool, dry location.
Nutrition Facts : Calories 15 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 241 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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