• file:site_21_rand_267349914_chinese_five_spice_salt.jpg
Makes
150 g

Preparation

5min
By
Average: 3.5 (10 votes)
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Ingredients

  • 10g Sichuan pepper
  • 10g cinnamon sticks
  • 10g fennel seeds
  • 10g star anise
  • 10g cloves
  • 100g sea salt

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.

Instructions

Grind the spices in a spice mill, mix with the salt and store in a dry place.