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. keviniscooking.com
Print Recipe
5 from 1 vote

Xinjiang Spice Blend

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.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Spice Blend
Cuisine: Asian, Chinese
Keyword: homemade spice blend, mixed spice recipe, spice blend recipe
Servings: 16
Calories: 16kcal
Author: Kevin Is Cooking

Ingredients

  • 1/4 cup cumin seed
  • 1 tbsp red Szechuan peppercorns
  • 2 tbsp dried Szechuan chile flakes (See Note 1)
  • 2 tbsp black pepper
  • 1 1/2 tsp kosher salt
  • 1 tbsp ginger powder
  • 1 tbsp garlic powder
  • 1 1/2 tsp chili powder

Instructions

  • 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

  1. If unable to get Szechuan chile flakes substitute red pepper flakes.
  2. I use an old coffee grinder.

Nutrition

Calories: 16kcal | Carbohydrates: 3g | Sodium: 241mg | Potassium: 86mg | Fiber: 1g | Vitamin A: 400IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1.5mg