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| China Moon Ten - Spice Recipe |
Category: Ethnic / Chinese
Rating:
N/A
Servings: 1
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Ingredients
----BARB DAY----
2 tablespoon fennel seeds
10 star anise; broken into points
2 tablespoon szechwan peppercorns
1 tablespoon coriander seeds
3/4 teaspoon whole cloves
3/4 teaspoon cumin seeds
1 1/2 teaspoon black peppercorns
1/2 teaspoon cinnamon; ground
1/4 teaspoon ginger; ground
1/2 teaspoon tumeric
Cooking Directions:
Makes 3/4 cup. Toast the whole spices together in a small dry skillet over low heat, stirring and adjusting the heat so that the spices toast without burning. Stir until the spices are fully fragrant and the fennel seeds and lighter colored spices are lightly browned, about 5 minutes. Stir in the ground spices. Using a spice grinder or a clean coffee grinder, grind the mixture finely. Store in a tightly covered jar. Serving suggestions: Use in marinades and sauces, mayonnaises, chopped meat mixtures, sauteed vegetables and pastas.
Source: China Moon Restaurant, San Francisco, Ca, Barbara Tropp
ethnic,chinese,seasonings
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