Five-Spice Powder

Ingredients

2	tsp	Szechuan or Black Peppercorns
8	whole	star anise
1/2	tsp	ground cloves
1	tbsp	ground cinnamon
1	tbsp	ground fennel seeds

Procedure

1. In a dry skillet, roast 2 tsp Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes).

2. Grind the roasted peppercorns and 8 star anise pods in a blender or pepper mill.

3. Strain the blended seasonings.

4. Mix in 1/2 tsp ground cloves, 1 tbsp ground cinnamon, and 1 tbsp ground fennel seeds.

5. Grind the seasonings until very fine.

Store in an airtight container.

If desired, substitute 4 tsp ground anise for the star anise.

From Rhonda Parkinson, “Your Guide to Chinese Cuisine” on about.com

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