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.

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This entry was published on June 17, 2017 at 1:22 pm. It’s filed under Sauces & 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

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