China Moon Ten Spice

• Whole spices
• 2 tablespoons fennel seeds
• 10 star anise, broken into points
• 2 tablespoons szechwan black peppercorns
• 1 tablespoon coriander seed
• 3/4 teaspoon whole cloves
• 3/4 teaspoon cumin seed
• 1 1/4 teaspoons black peppercorns
• Ground spices
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon turmeric

1. Toast the whole spices together in a small dry skillet over low heat. Stir and adjust the heat so spices toast without burning. Stir until the spices are totally fragrant and the fennel seeds and lighter colored spices are lightly browned, about 5 minutes. Stir in ground spices.
2. Use a spice grinder or coffee grinder to grind the mix finely.
3. Store in a tightly covered glass jar.
4. May use in seasoning marinades and sauces, mayonnaises, chopped meat mixes, sauteed veggies and pastas. Enjoy!

fennel seeds, anise, szechwan black, coriander seed, whole cloves, cumin seed, black peppercorns, ground spices, ground cinnamon, ground ginger, turmeric

Taken from www.food.com/recipe/china-moon-ten-spice-257153 (may not work)