Best 2 Xinjiang Spice Mix Recipes
Xinjiang spice mix, also known as Uyghur cumin powder, is a vibrant and flavorful blend of spices commonly used in Xinjiang, an autonomous region in northwestern China. This aromatic spice mixture is a vital component in various regional dishes, adding a distinctive taste and aroma to meats, vegetables, and stews. The unique blend of cumin, chili powder, coriander, and other spices creates a harmonious balance of flavors, making it an indispensable ingredient in Xinjiang cuisine. Whether you seek to explore the authentic flavors of Xinjiang or simply add a touch of exoticism to your cooking, this article will guide you through the best recipes for Xinjiang spice mix, ensuring you create authentic and delicious dishes that capture the essence of this diverse and captivating region.
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XINJIANG SPICE MIX
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.
Provided by ShowShanti
Categories < 15 Mins
Time 10m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- Toast Sichuan peppercorns til fragrant. Toast cumin until lightly browned.
- Grind Sichuan peppercorns, cumin, chili flakes and black pepper in a spice grinder.
- Stir in remaining ingredients.
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!
Provided by Kevin
Categories Pantry Staples Spice Blend
Time 10m
Number Of Ingredients 8
Steps:
- 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.
- Grind cumin, red and black peppercorns, chili flakes, and salt in a clean spice grinder (See Note 2) until powder in form.
- Add ground spices to a small bowl with ginger, garlic and chili powders, and whisk to combine.
- Store in an airtight container and keep in a cool, dry location.
Nutrition Facts : Calories 15 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 241 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
Tips:
- Use a variety of spices to create a complex flavor profile. Common spices used in Xinjiang cuisine include cumin, chili powder, paprika, coriander, and star anise.
- Toast the spices before using them to enhance their flavor. This can be done in a dry skillet over medium heat for a few minutes, stirring constantly.
- Grind the spices into a powder using a spice grinder or mortar and pestle. This will help to release their flavor and make them easier to mix with other ingredients.
- Store the spice mix in an airtight container in a cool, dark place. It will keep for several months.
- Use the spice mix to flavor a variety of dishes, such as stir-fries, kebabs, and soups.
Conclusion:
Xinjiang spice mix is a versatile and flavorful blend that can be used to add a unique and delicious flavor to a variety of dishes. With its complex flavor profile and easy-to-use ingredients, it's a great way to add some excitement to your next meal.
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