Xinjiang kebab spice mix
Ingredients
40g (5tbsp) cumin 10g (2tbsp) Szechuan pepper 12g (2tbsp) chili flakes (Aleppo) 15g (2tbsp) black peppercorns
7g (1tbsp) ginger powder 6g (1tbsp) garlic powder (optional)
Method
Toast everything until fragrant. Cool and grind in a pestle and mortar. Add the powdered spices. Place in a clean glass jar and keep sealed for freshness!
See Chinese cuisine