Vivian Boroff's Chinese Five-Spice Blend
The Washington Post, December 4, 2009
- Course: Condiment
Summary:
This is a pretty basic Chinese blend. Add a little cayenne pepper if you're in the mood for more heat.
Makes about 1/4 cup
Ingredients:
- 2 teaspoons Sichuan peppercorns
- 8 whole star anise
- 1/2 teaspoon ground cloves
- 1 tablespoon ground cinnamon
- 1 tablespoon ground fennel seeds
Directions:
Toast the Sichuan peppercorns in a dry skillet over medium heat for 2 to 3 minutes, until the aroma of the peppercorns is released. Let cool.
Grind the peppercorns and star anise in a blender or spice mill. Sift into a small bowl to remove any large particles. Add the cloves, cinnamon and fennel, then grind the mixture to a fine powder. Store in an airtight container.
Recipe Source:
From food blogger Vivian Boroff (IslandGirlOK.com).
Tested by Monica Bhide for The Washington Post.
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