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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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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:
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 |
Directions:
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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