Living in Northern Ontario can be a challenge to obtain speciality spices. However, as you can see by my spice drawer, that is not a problem.
I love the smell of 5 spice powder but sometimes an Asian dish can have too much or I find the blend too strong for my palate. This is a nice mild blend.
In a mortar and pestle grind up:
1 teaspoon fennel seeds
1 teaspoon whole cloves
1 teaspoon anise seeds
2 teaspoons of whole peppercorns:black, green, pink and white
Grinding takes some effort but your reward will be the fantastic smell!!
There will be some bits that wont grind well. Use a small sieve to separate the hard bits from the ground.
Mix into the sifted spices:
2 Tablespoons of ground cinnamon
Store in an airtight container. Suggested uses: stir-frys and Asian soups. Start off with ¼ teaspoon and add more as desired.
Enjoy!
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