Difficulty: Easy - for beginners
Dietary guidance: v v n g d
â€¢ 2 Tbsp black peppercorns
â€¢ 3 star anise
â€¢ 2 tsp fennel seeds
â€¢ Two 3-inch cinnamon sticks, broken into small pieces
â€¢ 6 whole cloves
In a small, heavy dry skillet, toast peppercorns over medium heat until they become fragrant, about 1 to 2 minutes. Shake pan often to prevent burning. Remove to a bowl. Repeat toasting process separately with star anise, fennel seeds, cinnamon, and cloves.
Let it cool. Pour all of the toasted spices into a spice grinder (or clean coffee grinder) and grind to a fine powder. Let rest in the grinder for 1 minute, then transfer to a glass container and tighten lid. Store in a cool, dark place up to one month.
Yield: about 1/4 cup