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.