Servings: 1 4 oz. jar
Ingredients
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 2 tbsp fennel seeds
- 4 tbsp ground star anise
- 3 tsp Szechuan peppercorns
Instructions
- Toast the fennel seeds and Szechuan peppercorns in a dry pan over medium heat for 2-3 minutes, or until fragrant. Be careful not to burn them.
- Let the toasted seeds and peppercorns cool.
- Grind the cooled seeds and peppercorns in a spice grinder or mortar and pestle until they are a fine powder.
- In a small bowl, mix together the ground cinnamon, ground cloves, and the freshly ground fennel seeds and Szechuan peppercorns.
- Add the star anise powder and mix until all the spices are evenly distributed.
Tried this recipe? Did you love it?Mention @HouseHunk or tag #househunk!
