Ingredients
- 2 tbsp cinnamon or 2 cinnamon sticks
- 1 tbsp fennel seed
- 6 star anise
- 2 tsp Sichuan peppercorn
- 1 tsp whole clove
Method
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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.
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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.