Title: China Moon Ten - Spice
Categories: Spice Ethnic Chinese
Yield: 1 Servings

BARB DAY
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
Ma	kes	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

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