Ten-Spice Powder

by Michelle

Ten-Spice Powder

   Please do not even consider using store bought Five-Spice Powder, not when this is so easy to make, and so much more flavorful. This recipe is from the China Moon Cookbook by Barbara Tropp (Workman Publishing 1992).

Whole Spices:
2 Tbsps fennel seeds
10 star anise, broken into points
2 Tbsps Szechwan peppercorn pods, thorns and black seeds removed and discarded
1 Tbsp coriander seeds
1 tsp whole cloves
1 tsp cumin seeds
1-1/2 tsps black peppercorns

Ground Spices:
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp turmeric

Procedure:
1. Toast the whole spices together in a small dry skill over a medium-low heat, stirring and adjusting the heat, if necessary so the spices toast without burning. Stir until the mixture is fragrant and the fennel seeds are lightly browned, about 5 minutes. Stir in the ground spices. Remove from heat, and transfer mixture to a bowl - let cool for a few minutes.
2. Using a spice grinder, or clean coffee grinder, grind the mixture in batches until fine. Store in a tightly sealed jar.