2 tspn Szechuan peppercorns
8 Star Anise
1/2 tspn ground cloves
1 tbspn ground cinnamon
1 tbspn ground fennel seeds
In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes).
Grind the roasted peppercorns and 8 star anise in a blender or pepper mill.
Strain the blended seasonings.
Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.
Grind the seasonings until very fine.
Store in an airtight container.
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