Coriander Seeds 1 tablespoon
Fennel Seed 1 tablespoon
Anise Seed ¾ tablespoon
Roasted Sichuan peppercorns 1 tablespoon
Salt ½ teaspoon
Roast the coriander, fennel and anise seed in a heavy iron skillet or a wok for a few minutes.
Cool.
Grind in a spice grinder and add salt.
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