The aroma of these spices when they are toasting is remarkable. For most evocative aroma and flavor, always use fresh spices.<\/p>\n
3 whole star anise pieces, broken
\n20 whole cloves
\n3-inch Mexican cinnamon stick (canella), broken
\n1 tsp. fennel seeds
\n1 tsp. whole Sichuan pepper or black peppercorns<\/p>\n
In nonstick skillet set over medium heat, toast the spices just until fragrant, about 1 minute.\u00c2\u00a0 Immediately remove from the heat and grind to a powder in a spice grinder. When cool, store in an airtight container in a cool, dark, dry location.<\/p>\n","protected":false},"excerpt":{"rendered":"
The aroma of these spices when they are toasting is remarkable. For most evocative aroma and flavor, always use fresh spices. 3 whole star anise pieces, broken 20 whole cloves 3-inch Mexican cinnamon stick (canella), broken 1 tsp. fennel seeds 1 tsp. whole Sichuan pepper or black peppercorns In nonstick skillet set over medium heat, toast the spices just until fragrant, about 1 minute.\u00c2\u00a0 Immediately remove from the heat and grind to a powder in a spice grinder. When cool,…<\/p>\n