Is your spice rack taking over your kitchen? If you were part of the Spice Girls, would your name be Foodie Spice? Then you are in the right place. If you have been looking to spice things up in the kitchen, you will love February’s Xinjiang Blend. A feisty mix of cumin, red Szechuan peppercorns, dried Szechuan chile flakes, black peppercorns and more, this blend can easily become the foundation of some new favorite meals.
A Passport for Your Palate
While you can go to Paris for fluffy croissants and Rome for authentic carbonara, you can’t go to just one spot for Xinjiang cuisines. Spanning across Uyghur, Hui, Kazakh, and Russian communities throughout western China, Xinjiang meals expand far and wide. If you don’t have the time or stomach capacity to eat your way across an entire country, we’ve got you covered.
The Flavors Start Cumin and They Don’t Stop Cumin
Ready to expand your flavor repertoire? Look no further than our favorite Xinjiang cuisines.
For Carnivore Connoisseurs:- Xinjiang DaPanJi, or “Big Plate Chicken,” is one of the top dishes among travelers who want to experience Xinjiang cuisine. This Hui dish consists of potatoes, peppers, and a whole chicken (including the feet and sometimes head), and a variety of spices.
- Featuring a mix of carrots, peppers, rice, and lamb meat that is slowly cooked to perfection, it is easy to see why Uyghur Polo lands on our list of must-try Xinjiang dishes!
- The perfect savory side, Xinjiang lamb kebabs are sprinkled with cumin, pepper, and other feisty spices worthy of a chef’s kiss.
- Not a meat person? Not a problem! Mix RawSpiceBar’s Xinjiang Blend with Chinese eggplant, shitake mushrooms, tofu, and red onions and serve over flour tortillas for a delicious Xinjiang Veggie Wrap.
Ready to get cooking? Give this month’s RawSpiceBar recipes a try. Share your creations with us on Instagram, and follow along for tasty tips and tricks.
