China Moon Ten - Spice

Title:
China Moon Ten - Spice

Yield:
1 Servings

Categories:
Spices,
Ethnic,
Chinese




Ingredients:




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     2 tb Fennel seeds


    10    Star anise; broken into


          - points


     2 tb Szechwan peppercorns


     1 tb Coriander seeds


   3/4 ts Whole cloves


   3/4 ts Cumin seeds


 1 1/2 ts Black peppercorns


   1/2 ts Cinnamon; ground


   1/4 ts Ginger; ground


   1/2 ts Tumeric






    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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini