3 whole star anise
2 cinnamon sticks, broken up
3 Tbsp Szechuan peppercorns
2 Tbsp fennel seeds
1/2 tsp whole cloves
Put a skillet over medium-low heat (do not add oil).
Add all the ingredients to the skillet and heat for about 3 minutes, stirring often, until very fragrant, then immediately remove from heat and let cool.
Use a coffee grinder or spice grinder to pulverize the spices.
Store in an air-tight container for up to 3 months in a cool dark place.
Yields 1/3 cup.
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