Xinjiang Spice Mix

READY IN: 10mins
Recipe by ShowShanti

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.

Top Review by Outta Here

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.

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.

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