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Chinese Five-Spice Blend (P)
Source: "The Herb Companion" October-November 1999
Yield: 1 cup

4 tablespoons Szechuan peppers
OR cubeb, grains of paradise, vitex, or black peppercorns
4 tablespoons whole cloves
4 tablespoons broken cinnamon bark
4 tablespoons fennel seed
12 whole star anise

Grind each ingredient separately in a spice mill or mortar. Combine and mix well.

Store in an airtight container in a cool, dark place. Use to season Chinese dishes, cakes, cookies, and fruit desserts. You may steep, then strain out, the same combination of whole spices in soups or other hot liquids when you don't want spice specks in the finished dish.

Poster's Note:
You have to read the article, or know a lot of detail about peppercorns, to know the differences. I keep Telicherry black peppercorns in my grinder and I suspect they'll work just fine.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Recipe: 436 Calories (kcal); 21g Total Fat; (35% calories from fat); 19g Protein; 68g Carbohydrate; 0mg Cholesterol; 97mg Sodium