How much broth does one jar make?

A 2.4-ounce jar makes approximately six quarts of broth. You use one tablespoon of the blend per quart of water, so the jar gives you six batches if you're making single quarts or three batches if you're making two quarts at a time.

Can I use this without making broth?

Yes. You can stir it into dipping sauces, mix it into dumpling or meatball fillings, or add it to doughs for scallion pancakes or savory breads. It works as a dry seasoning anywhere you want layered heat and savory depth.

What does the Sichuan peppercorn tingle feel like?

Sichuan peppercorn creates a numbing, buzzing sensation on your tongue and lips—different from chili heat. It's warming and slightly citrusy, and it fades a few minutes after you stop eating. The tingle is a defining part of hot pot flavor.

Do I need to add anything else to the broth?

The blend provides the spice base, but you'll likely want to add salt to taste and may want to include soy sauce, miso, or stock instead of plain water for more depth. The seasoning is designed to be a flexible starting point.

The blend includes chili for heat and Sichuan peppercorn for tingle. The heat level is moderate and balanced by sugar, so it's warming rather than punishing. You can adjust intensity by using more or less of the blend per quart of water.

Hot Pot Seasoning

The 3-second version

Blooms in oil and simmers into broth in under six minutes
Sichuan peppercorn and chili deliver the warming tingle
Smoked black cardamom adds depth without overpowering
Contains Sichuan peppercorn tingle
Requires oil-blooming step for broth
Not a complete soup—adds seasoning only

Why it's on GiftsFeed

Broth base and seasoning blend for hot pot at home

Most hot pot bases come as paste blocks or powders loaded with salt and MSG, which lock you into a fixed intensity and make it hard to adjust for different proteins or vegetables. This blend gives you the spice framework—the tingle from peppercorns, the warmth from ginger, the smokiness from cardamom—so you control the liquid, the salt, and the strength of the broth by how much you use and what you simmer it with. That modularity means it works as well stirred into a sauce or a filling as it does as a broth base, which matters if you cook hot pot occasionally but want the flavor available more often.

Good gift when

People who want hot pot at home without hunting down ten ingredients
Cooks who use the same flavor profile across broths, fillings, and sauces
Anyone who finds store-bought bases too salty or one-dimensional
Home cooks who prefer building blocks over all-in-one packets

Skip it if If you already stock Sichuan peppercorns, dried chili, and smoked cardamom and prefer controlling each element separately, you may not need a premixed base.

Specs

Size: 2.4 oz glass jar
Ingredients: Chili, peppercorns, ginger, onion, garlic, lemongrass, smoked black cardamom, cane sugar
Yield: Approximately 6 quarts of broth per jar
Suggested use: 1 tablespoon per quart of water
Preparation: Bloom in hot oil, add water, simmer 5 minutes
Collaboration: Developed with chef and author Natasha Pickowicz

What's included

One 2.4 oz glass jar (or trio pack where selected)

If you're giving it

No sizing to guess
Arrives ready to give

Glass jar presentation works for gifting; trio pack available for enthusiasts.

The details

This blend turns water into a functional hot pot broth in about six minutes. You bloom one tablespoon in hot oil, add a quart of water, and simmer. The result gives you the warming, mouth-tingling base without tracking down a dozen individual ingredients or committing to a five-hour simmer.

Chili and Sichuan peppercorn supply the signature tingle. Ginger adds warmth. Onion, garlic, and lemongrass build savory depth. Smoked black cardamom contributes a subtle smokiness that reads as complexity rather than campfire. Cane sugar rounds the heat. The flavor is balanced enough to support whatever you cook in it—thinly sliced meat, vegetables, noodles, tofu—without dominating.

You can also use it outside the pot. Stir it into dipping sauces for dumplings, fold it into dumpling or meatball fillings, or add it to the dough for scallion pancakes or savory breads. It works anywhere you want layered heat and umami without adding liquid.

The jar holds 2.4 ounces, enough for roughly six quarts of broth. A trio pack is available if you go through it quickly or want to keep one at a second location. The blend was developed in collaboration with a pastry chef and cookbook author, which may explain why the sugar integration feels more intentional than most commercial bases.

Burlap & Barrel

Hot Pot Seasoning

Chili, Sichuan peppercorn, ginger, and smoked black cardamom create the warming, tingly foundation

$11.99at burlapandbarrel.com

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Buy from Burlap & Barrel

Ships and sold by Burlap & Barrel. About this merchant

The 3-second version

Blooms in oil and simmers into broth in under six minutes
Sichuan peppercorn and chili deliver the warming tingle
Smoked black cardamom adds depth without overpowering
Contains Sichuan peppercorn tingle
Requires oil-blooming step for broth
Not a complete soup—adds seasoning only

Questions

How much broth does one jar make?: A 2.4-ounce jar makes approximately six quarts of broth. You use one tablespoon of the blend per quart of water, so the jar gives you six batches if you're making single quarts or three batches if you're making two quarts at a time.
Can I use this without making broth?: Yes. You can stir it into dipping sauces, mix it into dumpling or meatball fillings, or add it to doughs for scallion pancakes or savory breads. It works as a dry seasoning anywhere you want layered heat and savory depth.
What does the Sichuan peppercorn tingle feel like?: Sichuan peppercorn creates a numbing, buzzing sensation on your tongue and lips—different from chili heat. It's warming and slightly citrusy, and it fades a few minutes after you stop eating. The tingle is a defining part of hot pot flavor.
Do I need to add anything else to the broth?: The blend provides the spice base, but you'll likely want to add salt to taste and may want to include soy sauce, miso, or stock instead of plain water for more depth. The seasoning is designed to be a flexible starting point.
How spicy is it?: The blend includes chili for heat and Sichuan peppercorn for tingle. The heat level is moderate and balanced by sugar, so it's warming rather than punishing. You can adjust intensity by using more or less of the blend per quart of water.