Chinese Five Spice

• 6 star anise pods
• 1 ½ teaspoons whole cloves (or 1 1/4 teaspoon ground)
• 1 cinnamon stick (3 inches long ) or two tablespoons ground
• 2 tablespoons fennel seeds
• 2 teaspoons Szechuan peppercorns ( or sub 3 teaspoons regular peppercorns)

Mix all in a mill or grinder and process until smooth (toast peppercorns and seeds before if you want to):

OR per the Spruce EATS

1. In a dry pan or wok, toast the Sichuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released. This will take around 3 minutes.
2. Grind the roasted peppercorns and star anise in a blender, pepper mill, or spice grinder.
3. Pass the blended seasonings through a strainer so you are left with an even consistency.
4. Mix in the ground cloves, ground cinnamon, and ground fennel seeds.
5. Place the mixture back into the blender and grind the seasonings until very fine.
6. Store in an airtight container and keep it in a dark and cool space.