sharing recipes from one generation to the next
I have food nazi tendencies. I refuse to buy commercial products full of additives when I can make the same thing at home with natural ingredients for a small portion of the cost. You could argue I like to make work for myself but both my palate and my pocket know the difference.
I’m generally happy to buy spice mixes, but I ran out of Chinese Five Spice the other day and decided to try making my own. I’m a dedicated advocate of freshly ground spices and make my own garam masala, panch phoran, baharat, tandoori paste and Cajun spice mix. With the five required spices in my pantry, there was no excuse.
The glorious heady scent of star anise, cassia bark, cloves, szechuan peppercorns and fennel seed filled the air as I pounded the spices to a powder, a simple added bonus to the delicious flavour.
Chinese Five Spice Powder
3 large star anise
2 1/2 teaspoon fennel seeds
2 X 5cm sticks cassia bark
1 teaspoon Szechuan peppercorns
1/2 teaspoon whole cloves
In a mortar, pound the spices to powder.
Shake through a coarse seive to remove any woody pieces.
Store in a sealed opaque container.