| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Spices, Ethnic, Chinese |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Fennel seeds |
| 10 |
|
Star anise; broken into points |
| 2 |
tb |
Szechwan peppercorns |
| 1 |
tb |
Coriander seeds |
| 3/4 |
ts |
Whole cloves |
| 3/4 |
ts |
Cumin seeds |
| 1 1/2 |
ts |
Black peppercorns |
| 1/2 |
ts |
Cinnamon; ground |
| 1/4 |
ts |
Ginger; ground |
| 1/2 |
ts |
Tumeric |
INSTRUCTIONS
BARB DAY
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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