In Englehart, Ontario, Lydia Scott regularly mixes up her own spice blends. "I have recipes of Indian and Mexican spice blends, too," she notes. "But my favorite is this Chinese version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand."
- 2 tablespoons aniseed
- 2 tablespoons fennel seed
- 2 tablespoons ground cinnamon
- 2 tablespoons whole cloves
- 2 tablespoons whole peppercorns
- In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months. Yield: about 1/2 cup.
Originally published as Chinese Five Spice in Light & Tasty April/May 2001, p48
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