Ingredients
6 whole star anise pods
1½ tsp whole cloves (or 1¼ tsp ground)
1 cinnamon stick (7 cm) or two tbsp ground
2 tablespoons fennel seeds
2 teaspoons Szechuan peppercorns (or sub 3 tsp regular peppercorns)
Directions
Toast any dry whole spices in a dry frypan, until fragrant, 2-3 minutes.
Place all ingredients in a spice grinder (or coffee grinder) and grind until smooth.
Smell the goodness.
Store in a sealed, airtight spice jar -and for best flavour use within 6 months.
Makes ¼ cup.
