CHINESE FIVE-SPICE BLEND

Chinese five-spice blend is commonly used to flavor many popular Chinese restaurant dishes. This recipe is just one example of many different blends. Over time you may be inspired to create your own. I recommend making this in small batches with whole herbs, ground fresh. (Remember that most powdered herbs lose their flavor and potency within a couple of months.)

Try this on meats, veggies, and even popcorn. It is also used in Lemon Balm and Orange Chicken.

Yield: approximately 2 tablespoons

2 teaspoons peppercorns (6 grams)
2 teaspoons cinnamon chips* (6 grams)
2 whole star anise (2 grams)
1 teaspoon whole cloves (2 grams)
1 teaspoon fennel seeds (2 grams)

1. Toast all ingredients in a dry pan over medium heat until fragrant, about 2 to 3 minutes. Allow to cool.

2. Add the mixture to a spice grinder and grind. (My grinder takes about 30 seconds to get a consistent, soft powder.)

3. Store this blend in an airtight spice jar out of the light.

*You can buy cinnamon chips or break a whole cinnamon quill into smaller pieces.