If using a coffee grinder for the spices, wipe away the loose coffee from the bowl and lid with a dry paper towel. Put some fennel or cloves, or both in the grinder. Grind to a fine powder and throw out the mixture.
- 2 teaspoons Sichuan peppercorns
- 5 – 6 whole star anise
- 1/2 teaspoon ground cloves
- 1 tablespoon ground Chinese Cinnamon
- 1 tablespoon ground fennel seeds
- In a dry skillet, toast the Sichuan peppercorns by shaking the pan over low to medium heat until the peppercorns give off an aroma, about 3 minutes.
- Grind the toasted peppercorns and star anise in a grinder.
- Sieve the ingredients with a fine-mesh strainer. If so inclined, place the larger pieces in a mortar and pestle and reduce the size. Repeat until most of the spice is small enough. Sieve again.
- Add the ground cloves, ground cinnamon, and ground fennel seeds.
- Place the mixture back in the grinder and grind until very fine.
- Store in an airtight jar and keep in a cool, dark space.
Source: How to Make Five-Spice Powder, thespruceeats.com