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.
- 1⁄4 cup cumin seed
- 2 tablespoons dried szechuan chile flakes
- 2 tablespoons black pepper
- 1 tablespoon szechuan peppercorns
- 1 tablespoon ground ginger powder
- 1 tablespoon garlic powder
- 1 1⁄2 teaspoons chili powder
- 1 1⁄2 teaspoons sea salt
- 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.
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.
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!