Chinese five-spice powder

This seasoning appears in so many Chinese dishes and is impossible to tolerate due to it containing large amounts of cinnamon and cloves. But if you are patient and have either a good pestle and mortar, a coffee grinder or a pepper mill, you can make your own alternative which does work, more or less!

2 teaspoons peppercorns
8 star anise
1 tablespoon fennel seeds
1 tablespoon coriander seeds
a pinch (about 1/4 of a teaspoon maximum) of cumin seeds

1. in a non-stick frying pan (without any oil), toss all the seeds gently for about 3 minutes over a low heat to begin to release some of the fragrances
2. transfer the warm seeds to your grinder/mill/pestle and grind until fine.
3. when finely ground, tip carefully into a small jar and fasten with an airtight lid. Should keep for several months.

Advertisements

About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in Chinese & Far Eastern-style food, Ingredients and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s