- makes 150 g serves
- preparation 5 minutes
Ingredients
- 10g Sichuan pepper
- 10g cinnamon sticks
- 10g fennel seeds
- 10g star anise
- 10g cloves
- 100g sea salt
Instructions
Grind the spices in a spice mill, mix with the salt and store in a dry place.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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