Xinjiang Spice Mix Recipe

Unlock the fiery secrets of Xinjiang cuisine with this authentic spice blend! Imagine sizzling lamb kebabs, a common sight in Western China's bustling markets, their irresistible aroma a blend of cumin, Sichuan peppercorns, and warming chilies. This spice mix, inspired by the culinary traditions of Kyrgyzstan, Tajikistan, and other Central Asian influences, transports you to the heart of the region. Perfect for kebabs, stir-fries, roasts, and more, add a touch of Xinjiang magic to your dishes. Easily make this at home and create restaurant-quality meals!

Prep Time 10 mins
Cook Time 10 mins
Calories 30.6 kcal
Protein 2g
Rating 5.0 (2 Reviews)
Xinjiang Spice Mix 42

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Xinjiang Spice Mix

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How to Make Xinjiang Spice Mix

  1. Toast 1 tablespoon of Sichuan peppercorns in a dry skillet over medium heat until fragrant (about 1-2 minutes).
  2. Toast 2 tablespoons of cumin seeds in the same skillet until lightly browned (about 2-3 minutes).
  3. Combine the toasted Sichuan peppercorns, cumin, 1 tablespoon of chili flakes, and 1 teaspoon of black pepper in a spice grinder. Grind until a fine powder is formed.
  4. Add 1 tablespoon of ground coriander, 1 teaspoon of ground turmeric, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of cayenne pepper (optional, for extra heat) to the spice grinder. Stir until well combined.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

2g

Fat

0g

Carbs

1g