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Recipe: China Moon Ten - Spice
Similar Categories: China, Moon, Ten, Spice
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
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.
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
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.
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