Chinese Five Spice Powder

• 1 star anise
• 1 tbsp whole sichuan peppercorn
• ¼ stick cinnamon
• 2 tsp fennel seed
• 4 whole cloves
• 1 slice liquorice root, optional
• ½ tsp ginger powder, optional

In a dry pan over a low flame toast the star anise, cinnamon, and clove for ~3-4 minutes, then add in the fennel and toast for another ~3 minutes.

Grind using a coffee/spice grinder or mortar. Pass through a fine mesh sieve.

Take the remaining coarse bits and grind those again. Then pass everything through the sieve again. Either discard the coarse bits, or save them for something like tea eggs to flavour the liquid.