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Five-spice powder
| Preparation : 5 min | Resting : - |
| Cooking : - | Equipment : Mill attachment |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 1 bowl
:
| 2 | tbsp black peppercorns |
| 2 | tsp fennel seeds |
| 6 | cloves |
| 3 | star anise pods |
| 2 | cinnamon sticks |
| 1 | Dry-roast the peppercorns in a thick-bottomed stainless-steel frying pan over a moderate heat. |
| 2 | Stir continuously for 1-2 minutes, then set aside. Repeat the same operation for each spice separately. |
| 3 | Place the spices in the mill bowl, turn the selector to 3 and grind for about 10 seconds to obtain a fine powder. Transfer to a glass jar with a tightly fitting lid. Can be stored for up to a month. |
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