Homemade Asian Spice Blend
Mixed, and on hand for use at a moment’s notice, this blend of spices imparts a familiar savory flavor to any Asian-style recipe, especially when used with soy sauce and sesame oil. The inclusion of dried mushroom powder and sesame seeds lends a full and round flavor profile to the mix.
Servings: 8 (1.5 tbsp per ser.)
Calories: 46kcal
Equipment
- 1 spice grinder or coffee grinder- if grinding mushrooms4
Ingredients
- 4 tbsp coconut sugar see notes
- 1 tsp Aleppo chili flakes see notes
- 2 tsp ground ginger
- 2 tsp garlic powder
- 1 tsp ground white pepper
- 2 tsp onion powder
- 2 tbsp sesame seeds white or black
- 4 dried shiitake mushrooms see notes
Instructions
- Grind the 4 dried shiitake mushrooms into powder (see notes). Or use already ground mushroom powder.
- Measure the 4 tbsp coconut sugar, 1 tsp Aleppo chili flakes, 2 tsp ground ginger, 2 tsp garlic powder, 1 tsp ground white pepper, 2 tsp onion powder, 2 tbsp sesame seeds, mix with fork or whisk and store covered with other spices in your cupboard.
Notes
- Coconut Sugar: ok to use white sugar but light or dark brown sugar is too moist. Read the post about reasons to use this less common sugar.
- Aleppo chili flakes: ok to use red chili flakes. Aleppo flakes are a bit more fruity and less hot. Also, double the amount if you like a good amount of heat.
- Ground mushroom powder: This is OPTIONAL. I use whole dried shiitake mushrooms and grind them into a powder with a spice grinder (You probably can buy mushroom powder as well). At my grocer they are located with jarred garlic in the produce department, along with crispy onion and croutons. You can buy online as well. I filled the coffee grinder with about 4-5 to get 4+ tsps worth of powder. This ingredient is optional. It adds flavor but is not crucial.
Nutrition
Calories: 46kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 18mg | Potassium: 73mg | Fiber: 1g | Sugar: 4g | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg | Magnesium: 13mg