Recipe - Five-Spice Powder (Chinese Spice)

1 tablespoon Star anise
1 tablespoon Sichuan pepper
One half tablespoon Cassia or cinnamon
1 tablespoon Fennel seeds
One half tablespoon Cloves

This mixture is used throughout southern China and Vietnam to season roast
meat and poultry, and to flavor marinades. Besides the five basic
ingredients, it can consist of up to two of the following spices: cardamom,
dried ginger and licorice root. The powder varies in color, from tan to
gingerybrown to amber. Star anise dominates the aroma and taste.

Grind all the ingredients together and use sparingly. Stored in an airtight
container, fivespice powder will keep for 34 months.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0670834378 The book is lavishly illustrated with full color
photographs of the herbs and spices whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97 Posted to MCRecipe Digest V1 #631
by "Mary Spyridakis" MSpork@msn.com on Jun 2, 97