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
- 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
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.
- If unable to get Szechuan chile flakes substitute red pepper flakes.
- I use an old coffee grinder.
Calories: 16kcal | Carbohydrates: 3g | Sodium: 241mg | Potassium: 86mg | Fiber: 1g | Vitamin A: 400IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1.5mg