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."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
10mins
Ingredients:
8
Serves:
6-10
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ingredients

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directions

  • 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.

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Reviews

  1. This is a very fragrant mixture (I love the smell of toasted cumin!). Mine was on the hot side because I used a hot chili powder, so if you don't like the heat, use a mild chili powder. Was great on a broiled chicken breast. Looking forward to grilling season so I can use this. Made for Spring 2010 PAC.
     
  2. AMAZING! I have always wondered what they used! My time spent in Xinjiang turned me onto chuar along with polo and other great uighar dishes! The secrets have been revealed!
     
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RECIPE SUBMITTED BY

I grew up listening to my parents tell stories of their travels through Asia. I believe it was these stories that inspired me to trot the globe and seek new experiences. Through my travels I’ve soaked in sights, cultural lessons, and treated my taste buds to new flavors. I want to share my experiences as well and what better way to leave a lasting impression of tales from afar than with food? Join me on my journey through China as I meet families who teach me their favorite recipes. Stay tuned for my cookbook featuring these recipes and the families who opened their homes to share them.
 
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