I add a few pinches of this 5 spice powder while boiling rice. Serve this with Stir Fried Vegetables.
4 teaspoons Schezuan peppercorns (tirphal)
16 whole star anise (chakri phool)
12 cloves (lavang)
10 cinnamon (dalchini) sticks
2 tbsp fennel seeds (saunf)
1. In a dry pan, roast the Schezuan peppercorns over low heat until the aroma is released. Keep aside.
2. Roast together the other ingredients for about 3 minutes on low heat till the aroma is released.
3. Grind together all the ingredients in a blender. Sieve the mixture.
4. A coarse powder of the spices will be left behind. Grind it again to make a fine powder and sieve again. Discard the coarse powder left behind or grind it again.
5. Store the sieved powder in an air-tight jar and use as required.
