Szechuan Spice combines the tingle of Szechuan pepper with chili heat and the aromatics of ginger, cinnamon, star anise and cardamom to create an exotic and fiery blend. By itself, or combined with wine, vinegar, soy sauce, citrus juice, fish sauce, or even a spot of honey, Szechuan Spice will add dimension to your meats, veggies, stir fries and soups.
Certified USDA Organic
Certified Kosher
Gluten Free
Non-GMO
80 gm (2.8 oz) of Spice in a Reusable Tin
2 out of 5 Heat
- Szechuan Pepper
- Chili Pepper
- Black Pepper
- Coriander
- Star Anise
- Sweet Cinnamon
- Ginger
- Cumin
- Green Cardamom
- Garlic
- Himalayan Pink Salt
7 Reviews Hide Reviews Show Reviews
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Spice
Wonderful flavor
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The best!
This is my 4th tin of Szechuan spice mix. I love this stuff. I use it for vegetable stir fry with tahini. Gives zing and pop. I have yet to be disappointed with any of the Teeny Tiny Spice mixes everyone is stellar.
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Simple review
Try it on baked Orange Roughy.
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God's Grace on my plate!
Honestly, you guys have the best spice blends I have ever come across. I've been a chef for 37 years, and have never found blends that jibe so well with the message I am trying to convey in my cuisine. I am the Culinary Concierge for a major natural foods grocery chain, and want so bad to sneak your blends in my foods. The ORGANIC SZECHWAN SPICE, was what I picked up after having read a number of David Chang books on cooking Asian. This on surpassed all of my expectations, which are already high from past experience. I made Lacquered Chicken. YUMMMM!!!
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Best fried rice we ever had!
I was looking for the traditional Chinese 5 spice combo and got this instead. Added it to cooked white rice along with peas, carrots and stir fried it. This was so delicious. What a great spice combination. Once again, Teeny Tiny has made a huge culinary difference in our meals. Thank you
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Great with chicken!
I marinated 6 boneless, skinless chicken breasts overnight in a mixture of 2 tablespoons each Szechuan Spice, toasted sesame oil & soy sauce and 1/4 cup each honey and rice vinegar, then baked--basting with marinade--40 minutes at 350 degrees F. It was to die for! Just moderate heat, not as much as many Szechuan dishes I've had, which suits me fine. Can't wait to find other ways to use this fabulous flavor.
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WOW WHAT A FIND!
A FRIEND GAVE ME A TIN OF THIS SPICE BLEND AND I HAVE BEEN USING IT FOR SO MANY THINGS--EASIER TO DRY RUB ON MEAT BEFORE BRAISING IN CHINESE STYLE. I DO NOT KNOW HOW "AUTHENTIC" BUT TO MY PALATE, TOTALLY SATISFYING.
