Buy at: AmazonBarnes & Noble Indie Bound
Fried Sichuan Green Beans recipe —One of our faves!
Strawberry-Chili Cocktail —Get the party Started
Potato Balls with Spicy Dipping Sauce—way better than tater tots
101 CookbooksAppetite For ChinaSteamy KitchenThe Amateur GourmetThe Girl Who Ate EverythingRasa MalaysiaFuchsia DunlopBeijing HaochiNaomi DuguidWhite on Rice CoupleGrace YoungGrub StreetEating AsiaSeoul Eats
The Wednesday Chef Kitchen GeekSee More . . .
This yellowish brown spice is sold as whole seeds or ground into a powder. It has an aromatic, nutty flavor and is used in Tibetan and Xinjiang cuisine.
Notify me of follow-up comments via email.