Title: China Moon 10 Spice Powder+
Categories: Herb Chinese Seasoning
Yield: 1 Recipe

WHOLE SPICES
2	tb	Fennel seeds
10		Star Anise, broken into points
2	tb	Szechwan peppercorns
1	tb	Coriander seeds
3/4	ts	Whole cloves
1 1/2	ts	Black peppercorns
3/4	ts	Cumin seeds
GROUND SPICES
1/4	ts	Ground ginger
1/2	ts	Turmeric
1/2	ts	Ground cinnamon

1. 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 fragrant and fennel seeds and lighter colored spices are lightly browned, about 5 minutes. stir in the ground spices.

2. Using a spice grinder or a clean coffee grinder, grind the mixture finely.

Note: you can use this in many ways-I like a pinch or two in a stir-fry. Further suggestions might be in sauces, mayonnaise, sauteed vegies and in pastas.

From Barbara Tropps China Moon Cookbook typos by Mary Riemerman

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