Ingredients:

  • 6 whole star anise pods
  • 2 tablespoons Szechuan peppercorns
  • 1 teaspoon whole cloves
  • 1 stick cinnamon (3 inches), broken
  • 2 tablespoons fennel seeds

Instructions:

  1. Place the star anise, Szechuan peppercorns, cloves, broken cinnamon pieces, and fennel seeds into a dry small cast iron skillet over medium-low heat.
  2. Toast the spices for 3 minutes, shaking the pan constantly, until the fennel turns golden and the spices become highly aromatic.
  3. Immediately transfer the toasted spices to a room-temperature plate to stop the cooking process and prevent scorching.
  4. Once cool, place the spices into an electric spice grinder and pulse until the mixture reaches a fine, sandy consistency.
  5. Pass the ground powder through a fine-mesh sieve into a bowl to remove any remaining grit, then store in an airtight glass jar.
  6. Let the powder sit for 5 minutes before sealing it in a jar to let the aromas settle.