Asian•gourmet
Szechuan Seasoning (Xinjiang Spice)
Szechuan seasoning adds a feisty flavor to lamb kebab and other grilled meats. Make this Xinjiang spice recipe with simple pantry staples!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup cumin seeds
- 1 tbsp red Szechuan peppercorns
- 2 tbsp dried Szechuan chile flakes ((See Note 1))
- 2 tbsp black peppercorns
- 1 tbsp garlic powder
- 1 tbsp ginger powder
- 1 1/2 tsp kosher salt
- 1 1/2 tsp chili powder
Instructions
- 1
In a small sauté pan over medium heat, toast the cumin seeds and peppercorns until lightly browned and they start to give off a fragrant aroma. Set aside to cool slightly.
- 2
Grind cumin, red and black peppercorns, chili flakes, and salt in a clean spice grinder (See Note 2) until powder in form.
- 3
Add ground spices to a small bowl with ginger, garlic and chili powders, and whisk to combine.
- 4
Store in an airtight container and keep in a cool, dry location.