Uyghur spice blend

The secret to Uyghur food is in its blend of peppery spices. Add the spice to meat or laghman noodle dishes for a unique fiery finish.

1/4 cup cumin seeds

1 tablespoon Sichuan peppercorns

3 tablespoons black peppercorns

10 dried chillies

5 green cardamon pods (black cardamon is preferred if you can get them)

3-4 star anise, whole

Dry roast the seeds in a large frying pan until toasty and fragrant. Cool before grinding them together into a fine powder.

This entry was published on June 17, 2017 at 1:22 pm. It’s filed under Condiments, dressings, jams & spices and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Uyghur spice blend

  1. Pingback: Uyghur laghman noodles: Handmade noodles with Uyghur spiced beef stir-fry – coloured plates

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: