Ingredients for Xinjiang Spice Mix
- Cumin Seed
- Szechuan Chile Flakes
- 1 teaspoon black pepper
- Szechuan Peppercorns
- Ginger Powder
- Garlic Powder
- Chili Powder
- Sea Salt
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How to Make Xinjiang Spice Mix
- Toast 1 tablespoon of Sichuan peppercorns in a dry skillet over medium heat until fragrant (about 1-2 minutes).
- Toast 2 tablespoons of cumin seeds in the same skillet until lightly browned (about 2-3 minutes).
- 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.
- 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