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Chinese Five Spice

Kanchan KoyaBy Spice Spice Baby  , , , , ,

March 3, 2016

Traditional Chinese Five Spice is an aromatic blend of fennel, clove, star anise, cinnamon and Sichuan peppercorns. I swap tongue-numbing Sichuan peppercorns (perhaps a bit much for the kids) with black peppercorns to make a kid-friendly blend that's perfect with chicken, pork and beef and divine in these delicious meatballs.

 

  • Yields: 3 tablespoons

Ingredients

4 star anise

1/2 teaspoon whole cloves

1/2 teaspoon black peppercorns

2 Ceylon or 1 Cassia (regular) cinnamon sticks

1 teaspoon fennel seeds

Directions

Place the cinnamon sticks between a kitchen towel and smash the barks using a meat tenderizer or rolling pin. In a heavy bottom skillet or pan, dry roast all the spices on medium heat for 1-2 minutes until aromatic but not burnt, tossing the spices around every few seconds. Transfer to a coffee grinder (preferably dedicated to spices) and blend for 1-2 minutes until ground into a fine powder. Store in an air-tight container away from heat and light and use within 6 months.

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Chinese Five Spice

Kanchan KoyaBy Spice Spice Baby  , , , , ,

March 3, 2016

Traditional Chinese Five Spice is an aromatic blend of fennel, clove, star anise, cinnamon and Sichuan peppercorns. I swap tongue-numbing Sichuan peppercorns (perhaps a bit much for the kids) with black peppercorns to make a kid-friendly blend that's perfect with chicken, pork and beef and divine in these delicious meatballs.

 

  • Yields: 3 tablespoons

Ingredients

4 star anise

1/2 teaspoon whole cloves

1/2 teaspoon black peppercorns

2 Ceylon or 1 Cassia (regular) cinnamon sticks

1 teaspoon fennel seeds

Directions

Place the cinnamon sticks between a kitchen towel and smash the barks using a meat tenderizer or rolling pin. In a heavy bottom skillet or pan, dry roast all the spices on medium heat for 1-2 minutes until aromatic but not burnt, tossing the spices around every few seconds. Transfer to a coffee grinder (preferably dedicated to spices) and blend for 1-2 minutes until ground into a fine powder. Store in an air-tight container away from heat and light and use within 6 months.

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