- 2 tbsp cinnamon or 2 cinnamon sticks
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 tbsp fennel seed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 6 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 2 tsp Sichuan peppercorn
- 1 tsp whole clove
A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…
Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.
Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.