LunaCafe Chinese Ten-Spice: Heavenly Harmony
Chinese Ten-Spice is a heavenly, evocative, and versatile Asian spice blend. But with this much flavor, a little goes a long way.
Note This spice blend, left whole, makes a wonderful and very spicy tea. I love the way Szechwan peppercorns numb the tongue without incinerating the palate. If you aren’t sure about how much heat you can handle, cut both Szechwan and black peppercorn quantities back by half on your first batch. And see what you think. I generally use 1 teaspoon of cracked (not powdered) spices to 1 cup of boiling water, and let the tea steep for a full 5 minutes.
2 tablespoons fennel seeds
2 tablespoons star anise broken points
2 tablespoons Szechwan peppercorn
1 tablespoon coriander seed
1 tablespoon black peppercorn
1 teaspoon whole clove
1 teaspoon anise seed
1 teaspoon cumin seed
1 teaspoon whole allspice
1-inch soft cinnamon stick (canela), broken
- In a small skillet, over low heat, dry toast the whole spices, stirring repeatedly, until fragrant, about 5 minutes.
- Remove from the heat, scrape into a small mixing bowl, and let cool. (If you plan to use the spice blend for tea, put into a Ziploc bag, crush lightly with a mallet, and then proceed to Step 4.)
- Using a spice grinder or small coffee grinder reserved for spices, grind the spices finely.
- Store in a tightly covered jar in a cool, dark location.
Makes ½ cup.
Copyright 2015 Susan S. Bradley. All rights reserved.