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!
- 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
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.
- If unable to get Szechuan chile flakes, substitute red pepper flakes.
- I use a coffee bean grinder.
- I was first introduced to this spice blend when we were in Beijing in 2006. It was the spice blend that was covering the delectable char grilled lamb kebabs we snacked on the second day we were there checking out the back streets around our hotel and again at the home of a woman who hosted our group. I asked her for the recipe (written down in English for me by our tour guide), unfortunately I have no idea what her name was or where she got it from either. I keep notes from my travels of any recipe I like and use as is or tweak it more to my liking. Needless to say I had no one to credit. This recipe first appeared on my other site, Kevin is Cooking back in May 2014, and was moved to this site in August 2021 that better represents the food of that culture.
Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg