Ingredients:

  • 3 tbsp Star Anise
  • 2 tbsp Sichuan Peppercorns
  • 2 tbsp Fennel Seeds
  • 2 tbsp Chinese Cinnamon (Cassia) chips, crushed
  • 1 tbsp Whole Cloves

Instructions:

  1. Place all whole spices in a dry skillet over medium-low heat. Shake the pan constantly for 2–3 minutes until the spices smell pungent and the Sichuan peppercorns turn a deep mahogany-color.
  2. Transfer the toasted spices into a spice grinder or mortar and pestle. Pulse in short bursts or grind steadily until the mixture reaches a fine, uniform powder.
  3. Pass the powder through a fine-mesh sieve into a bowl to remove any large, woody fragments of cinnamon or star anise.