Handcrafted Sichuan Numbing
Spicy Chili Powder (Haizimian)

Master the art of Sichuan seasoning with this fragrant and numbing chili powder. A balanced blend of four chili types and toasted spices perfect for BBQ and hot pot.

Ingredients

• 2 tbsp Sichuan peppercorns
• 50 g raw peanuts
• 3 pieces star anise
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds
• 1 tbsp white peppercorns
• 100 g mixed dried chilies (Er Jing Tiao, Yan Jiao, Lantern, and Man Tian Xing)
• 2 tbsp toasted white sesame seeds
• 2 tsp salt
• 2 tsp chicken essence

Instructions

1. 1Toast the Sichuan peppercorns

   

   Begin by adding the Sichuan peppercorns to a clean, dry wok. Stir-fry them over low heat until they are about ninety percent toasted and their characteristic numbing aroma is strongly released. Toasting them individually ensures even heat distribution without burning.

   Tip: Keep the heat low and steady throughout the process; spices burn quickly, which can make the final powder bitter.
2. 2Stir-fry the peanuts

   

   Place the raw peanuts into the wok and stir-fry them. Continue to toss them until the skins are slightly toasted, browned, and have reached a brittle state. This adds a nutty depth and crunch to the homemade chili blend.

   Tip: Wait for the peanuts to cool slightly before grinding; they become crispier as they come down to room temperature.
3. 3Aromatize the star anise

   

   Add the star anise pieces to the pan. Stir-fry them individually until they are toasted and fragrant. This spice provides a subtle sweet-and-savory note that balances the intense heat of the chilies.

   Tip: If the star anise breaks into smaller shards, ensure they are all removed before moving to the next spice to prevent uneven toasting.
4. 4Toast cumin and fennel seeds

   

   Combine the cumin and fennel seeds in the wok. Stir-fry them briefly over low heat just until their aroma is fully released. Because these seeds are small, they toast much faster than the larger spices.

   Tip: Remove these from the pan the moment you smell the fragrance to ensure they dont turn dark and bitter.
5. 5Toast the long dried chilies

   

   Add the long red dried chilies, such as the Er Jing Tiao variety, to the dry wok. Toss them continuously over low heat until they are ninety percent dry, brittle, and deeply fragrant. This stage is crucial for developing the smoky base of the powder.

   Tip: Fennel seeds are small and delicate; keep the heat low and stay attentive as they can go from fragrant to burnt very quickly.
6. 6Toast the lantern chilies

   

   Add the round lantern chilies to the wok. Stir-fry them over a controlled flame until they are ninety percent dry and brittle. These chilies provide a rich color and moderate heat to the final powder.

   Tip: When the chilies become brittle and start to change color slightly, they are ready to be removed from the heat.
7. 7Prepare ingredients for grinding

   

   Gather all the toasted spices, including the Sichuan peppercorns, star anise, and peanuts, alongside the dried chili varieties. Ensure all ingredients have cooled slightly before placing them into the electric grinder. Having everything measured and toasted beforehand ensures a balanced and potent spice blend.

   Tip: Make sure your spices are completely dry before grinding to achieve a fine, free-flowing powder rather than a clumpy paste.
8. 8Prep chilies for grinding

   

   Take the toasted Er Jing Tiao and other prepared chilies and use scissors to cut them into smaller segments. Drop these directly into the electric grinder that already contains the toasted spice powder.

   Tip: Cutting the chilies into smaller pieces helps the grinder process them into a more uniform powder more quickly.
9. 9Combine the chili and spices

   

   After pulsing the chilies into a fine powder, pour the bright red mixture from the grinder into the large bowl containing the previously ground spices. Use chopsticks to mix them thoroughly until the color and aroma are uniform.

   Tip: Ensure the mixture is completely blended so that every spoonful of the chili powder has a balanced level of heat and spice.
10. 10Mix the powders together

    

    Take a pair of chopsticks and thoroughly stir the freshly ground spice powder and chili powder in the large mixing bowl. Ensure that the fine spices are evenly distributed throughout the chili powder to create a consistent flavor base for your seasoning.

    Tip: Stir from the bottom up to make sure no pockets of unmixed spice powder remain at the base of the bowl.
11. 11Add white sesame seeds

    

    Pour a generous amount of toasted white sesame seeds into the bowl with the chili and spice mixture. The sesame seeds add a nutty aroma and a pleasant crunch to the finished chili powder.

    Tip: If your sesame seeds arent pre-toasted, give them a quick toss in a dry pan until they are golden for maximum fragrance.
12. 12Season the chili powder

    

    Add two spoonfuls of salt and two spoonfuls of chicken essence to the mixture. Give everything a final, thorough stir with the chopsticks until all the seasonings are perfectly combined and the chili powder is ready for use.

    Tip: You can adjust the amount of salt and chicken essence to suit your personal taste preferences.

Storage & Shelf Life

Burn It Off

Frequently Asked Questions