Chinese-Style BBQ Seasoning (烧烤料）

Spicy, nutty, and full of aroma—just like street BBQ in China.
Perfect on grilled meat, tofu, veggies—anything you want.

Ingredients:
• 30g cumin seeds
• 15g ground cumin
• 20g chili flakes (deseeded)
• 20g fine chili powder
• 30g toasted white sesame seeds
• 5g Sichuan peppercorns (optional)
• 5g black peppercorns
• 5g garlic powder or dried minced garlic
• 5g onion powder or dried minced onion
• 10g sea salt
• 10g sugar
• 5g five-spice powder (optional)
• 1 Chinese crumbly cookie (Tao Su), about 30g, crumbled

Instructions:
1. Toast the spices
In a dry pan over low heat, toast cumin seeds, sesame seeds, peppercorns, and dried garlic/onion for 2–3 minutes until fragrant. Let cool.
2. Break the cookie
Crumble the Tao Su into small chunks.
3. Blend
Add everything to a blender or spice grinder. Blend to a coarse powder—or leave it a bit chunky for texture.
4. Store
Transfer to a clean, airtight 16 oz jar.
Store at room temp for 1 month, or refrigerate for up to 3 months.

How to use it:
• Sprinkle on grilled lamb, chicken, pork, tofu, or sausage
• Toss with roasted veggies, fries, noodles, or rice
• Add to stir-fries or cold dishes for a quick flavor bomb

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