China Moon Ten - Spice

Recipe Ingredients

		Barb Day
2 tablespoons	30ml	Fennel seeds
10		Star anise - broken into
		Points
2 tablespoons	30ml	Szechwan peppercorns
1 tablespoon	15ml	Coriander seeds
3/4 teaspoon	3.8ml	Whole cloves
3/4 teaspoon	3.8ml	Cumin seeds
1 1/2 teaspoons	7.5ml	Black peppercorns
1/2 teaspoon	2.5ml	Cinnamon - ground
1/4 teaspoon	1.3ml	Ginger - ground
1/2 teaspoon	2.5ml	Turmeric

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.

Source:
China Moon Restaurant, San Francisco, Ca, Barbara Tropp

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