10 minutes
A fragrant blend of spices inspired by the ancient trade routes of the Silk Road, perfect for adding an exotic flair to a variety of dishes.
Dried Bird’s-Eye Chile
each
Star Anise Pod
each
Cumin Seeds, toasted and ground
tablespoons
Whole Black Peppercorns
tablespoons
Szechuan Peppercorns
teaspoons
teaspoons
teaspoons
teaspoons
Ground Cardamom
teaspoons
Coarse Sea Salt
teaspoons
1. Grind Whole Spices
Place the dried bird’s-eye chile and star anise pod into your mortar or spice grinder. Add the cumin seeds, whole black peppercorns, and Szechuan peppercorns. Grind these whole spices first to release their essential oils and intensify their flavors. Aim for a uniform fine powder consistency.
2. Mix Ground Spices
Once your whole spices are finely ground, mix them with the garlic powder, onion powder, ground ginger, ground cardamom, and coarse sea salt. Stir everything together until well combined. The mixture should look evenly blended, with no lumps or large pieces of spice remaining.
3. Store the Spice Blend
Transfer your Silk Road Aromatic Spice Blend to an airtight container. This will preserve its fragrant qualities, allowing you to enjoy its robust flavors for up to six months when stored at room temperature.
Purchase whole spices from reputable suppliers to ensure freshness and potency for your Silk Road Aromatic Spice Blend.
Use a spice grinder or mortar and pestle to grind spices just before blending for the freshest, most robust flavors.
Enhance the flavor profile by toasting spices in a dry skillet until fragrant, but be cautious to avoid burning.
Introduce the spice blend sparingly and adjust to taste, avoiding overpowering the dish.
Taste and adjust your spice blend to achieve a harmonious balance of heat, sweetness, earthiness, and pungency.
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