Ingredients
- 2 tsp Sichuan peppercorns
- 6 star anise
- 1 tsp cloves
- 1 cinnamon stick
- 2 tsp fennel seeds
Method
- Toast all spices in a dry pan for 2 minutes until fragrant.
- Leave to cool completely.
- Grind to a fine powder in a spice grinder.
- Sieve to remove any large pieces.
- Store in an airtight jar for up to 3 months. Use in marinades, stir fries and roasted duck.