Ingredients:

  • 2 tbsp star anise
  • 2 tbsp Sichuan peppercorns
  • 2 tbsp fennel seeds
  • 1 cinnamon stick, crushed
  • 1 tsp whole cloves

Instructions:

  1. Place the star anise, Sichuan peppercorns, fennel seeds, crushed cinnamon, and cloves in a dry skillet over medium-low heat.
  2. Stir constantly for 3–5 minutes until the spices smell nutty and the Sichuan peppercorns become fragrant, ensuring they do not turn dark brown.
  3. Transfer the toasted spices immediately to a plate and allow them to cool completely for 15–20 minutes.
  4. Transfer the cooled spices into a spice grinder or mortar and pestle; pulse in short bursts until a fine, mahogany-colored powder forms.
  5. Pass the final mixture through a fine-mesh sieve to remove any remaining woody fibers.