Thank you for purchasing the China spice collection, one of our collaborations with the Spice House! Now it's time to get cooking. Here are some of our favorite ways to use these blends.
Chili oil gives many Sichuan dishes their distinctive spicy and numbing flavor. Blooming the aromatics (including bay leaves) in vegetable oil brought out their flavor and built a pungent base for this version.
We topped these charred green beans with sesame seeds and toasted panko bread crumbs that we'd seasoned with Sichuan peppercorns, sesame oil, and orange.
These noodles are rich with chili oil but have a tempered spiciness that's enhanced and balanced with scallion, notes of toasted sesame, meaty soy sauce, bright vinegar, and pleasantly numbing Sichuan peppercorns.
Ground White Pepper
White pepper contributes to the salty-sweet flavor of these deeply seasoned meat ribs.
These giant, savory, tender-yet-springy pork meatballs from eastern China are pure comfort food.
Whole Star Anise
The base of this flavorful Vietnamese-inspired soup uses canned chicken broth and traditional Vietnamese ingredients such as ginger, garlic, fish sauce, and star anise.
Biang Biang noodles are a popular dish from the Shaanxi province of China. Here we dress the noodles simply in a Sichuan-inspired chili oil vinaigrette featuring warm spices such as star anise.