Total Time
Prep 10 mins
Cook 0 mins

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.

Ingredients Nutrition


  1. Toast Sichuan peppercorns til fragrant. Toast cumin until lightly browned.
  2. Grind Sichuan peppercorns, cumin, chili flakes and black pepper in a spice grinder.
  3. Stir in remaining ingredients.


Most Helpful

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.

Outta Here April 15, 2010

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!

jvcesena August 25, 2009

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