Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Fennel seeds

  2. 10 Star anise - broken into Points

  3. 2 tablespoons 30ml Szechwan peppercorns

  4. 1 tablespoon 15ml Coriander seeds

  5. 3/4 teaspoon 3.8ml Whole cloves

  6. 3/4 teaspoon 3.8ml Cumin seeds

  7. 1 1/2 teaspoons 7 1/2ml Black peppercorns

  8. 1/2 teaspoon 2 1/2ml Cinnamon - ground

  9. 1/4 teaspoon 1 1/3ml Ginger - ground

  10. 1/2 teaspoon 2 1/2ml Turmeric

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Makes 3/4 cup. Toast the whole spices together in a small dry skillet over low heat, stirring and adjusting the heat so that the spices toast without burning. Stir until the spices are fully fragrant and the fennel seeds and lighter colored spices are lightly browned, about 5 minutes. Stir in the ground spices. Using a spice grinder or a clean coffee grinder, grind the mixture finely. Store in a tightly covered jar. Serving suggestions: Use in marinades and sauces, mayonnaises, chopped meat mixtures, sauteed vegetables and pastas.


Send feedback