Recipe - China Moon Ten - Spice

BARB DAY
2 tablespoon Fennel seeds
10 Star anise; broken into
points
2 tablespoon Szechwan peppercorns
1 tablespoon Coriander seeds
Three fourths teaspoon Whole cloves
Three fourths teaspoon Cumin seeds
1 One half teaspoon Black peppercorns
One half teaspoon Cinnamon; ground
One fourth teaspoon Ginger; ground
One half teaspoon Tumeric

Makes Three fourths 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