Toasted cumin and red Szechuan peppercorns work their magic in Xinjiang Spice Blend, a spice blend that is fantastic on grilled or BBQ lamb and other meats. Nutrition info based on 1 tablespoon. This recipe makes about 1 cup total.
In a small sauté pan over medium heat toast the cumin seeds until lightly browned. Set aside. Toast the Szechuan peppercorns until they start to give off a fragrant aroma. Set aside.
Grind Sichuan peppercorns, cumin, chili flakes, black pepper and salt in a clean spice grinder (See Note 2) until powder in form.
In a small bowl whisk together with ginger, garlic and chili powders. Store in an airtight container.
Notes
If unable to get Szechuan chile flakes substitute red pepper flakes.