The Chinese Ten Spice

Ingredients:

12 Whole Star Anise Stars

2 Tablespoons Fennel Seeds

2 Tablespoons Coriander Seeds

2 Tablespoons Red Peppercorns

2 Tablespoons Black Peppercorns

1-2 Teaspoons Red Thai Pepper Flakes

1 Teaspoon Whole Cloves

1 Teaspoon Cumin Seed

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Ginger

Directions:

Combine all the whole spices (everything but the Cinnamon and the Ginger) and toast in a cast iron skillet or a non-stick skillet that is on a medium-high heat. You may chose to break up the star anise into smaller pieces to make grinding easier.

With the cast iron skillet being carefully used, you must remove the spices  immediately after they  begin to release their fragrance and the seeds start to turn brown. If you are using a non-stick skillet, you might need to toast them at a lower temperature but do watch out for the burning. It only takes a few minutes. Don't leave the stove, and move the spices around to toast evenly.

Pour all the spices into a grinder along with the Cinnamon and Ginger and grind until it becomes a fairly uniform consistency. Pour the mixture into a jar or a container with a good lid. Store what is not used in a cool cupboard.

Our recipe is a modification of a Barbara Tropp spice blend from her cookbook called "China Moon Cookbook."

Websites: http://www.thequeenannediet.com/chinese-10-spice-in-5-minutes/

http://thequeenannediet.files.wordpress.com/2016/10/chinese-10-spice.jpg

http://thequeenannediet.files.wordpress.com/2016/10/chinese-10-spice-chicken.jpg

http://thequeenannediet.files.wordpress.com/2016/10/star-anise-2.jpg

http://thequeenannediet.files.wordpress.com/2016/10/chinese10spice2.jpg