Sichuan Spice Mix
By Jonathan Louis Ng
Cumin is supported by familiar Sichuan spices to form a blend perfect for enhancing meats and roasted vegetables.
1
1 cup
beginner
5m
5m
The spice mix was inspired by both the seasoning on a signature fried potato dish at Chengdu in Singapore, and cumin-forward Xinjiang lamb skewers. It’s a mash-up of both flavour profiles, combining spices you might find in a Sichuan chilli oil with earthy cumin, chilli and sesame seeds. The result is a spice mix that goes equally well with grilled meats and roasted vegetables, or sprinkled directly over rice.
Ingredients
- 2 tablespoons cumin powder
- 2 tablespoons chilli powder
- 1 tablespoon sesame seeds
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- 1 tablespoon coriander powder
- 1 tablespoon fennel seeds
- 0.5 tablespoons Sichuan peppercorn
- 0.5 tablespoons black peppercorn
- 1 teaspoon Chinese five spice
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoons MSG
Nutrition
297
11 g
13 g
50 g
Instructions
- 1
In a spice or coffee grinder, combine cumin powder, chilli powder, sesame seeds, garlic powder, ginger powder, Sichuan pepper, black pepper, coriander powder, fennel seeds, Chinese five spice, sugar, salt, and MSG.
- 2
Grind for 15-30 seconds until the spices are ground into a fine powder.
- 3
Transfer the spice mix to an airtight container and store it in a cool, dry place for future use.
- 2 tablespoons cumin powder
- 2 tablespoons chilli powder
- 1 tablespoon sesame seeds
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- 1 tablespoon coriander powder
- 1 tablespoon fennel seeds
- 0.5 tablespoons Sichuan peppercorn
- 0.5 tablespoons black peppercorn
- 1 teaspoon Chinese five spice
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoons MSG