This Chinese spice blend has become a part of Thai cuisine, and it has a beautiful aroma that is great in marinades, spice rubs, soups, sprinkled on fried chicken or on roasted veg like my roasted cauliflower recipe!
Watch The Full Video Tutorial!
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- 1 Tbsp ground cinnamon
- 2 tsp coriander seeds
- 1 piece star anise
- 20 pieces whole cloves (see note)
- 1 tsp sichuan peppercorns (optional)
- 1 tsp fennel seeds (optional)
* The toasting step is optional, but it will be beneficial especially in soups where the spices will not be exposed to high heat.
- In a dry skillet, add all of the whole spices and toast over medium high heat until the coriander seeds darken slightly and there is smoke coming up from the pan. Pour immediately onto a plate to cool
- Put the spices in a coffee grinder, add the cinnamon and grind until fine. Store in an airtight container in a cool, dry place.
- In the video it says "1 tsp" cloves which is a mistake!