Real African Dishes: [MC-AllEthnic-Recipes] China Moon Ten Spice Mix

* Exported from MasterCook *

                         China Moon Ten Spice Mix

Recipe By     :
Serving Size :
12    Preparation Time :0:00
Categories    :
Condiment                       LowCal
(Less than 300 cals)
                LowerCarbs                      LowFat (Less than 30%)

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
                        Whole Spices:
2        tablespoons fennel seeds
10                    star anise -- broken into
points
2        tablespoons Szechwan black peppercorns
1         tablespoon coriander seed
     3/4      teaspoon whole cloves
     3/4      teaspoon cumin seed
1 1/2      teaspoons black peppercorns
                        Ground Spices:
     1/2      teaspoon ground cinnamon
     1/4      teaspoon ground ginger
     1/2      teaspoon turmeric

Toast the whole spices together in a small dry skillet
over low heat,
stirring and adjusting
the heat so that the spices toast without burning.
Stir until the spices are fully fragrant and the fennel
seeds and
lighter-colored spices are lightly browned, about 5
minutes. Stir in
ground spices.

Using a spice grinder or coffee grinder, grind the
mixture finely. Store
in a tightly covered glass jar.

MENU SUGGESTIONS: We use this seasoning in many of our
marinades and
sauces. It is equally useful, however, in mayonnaise,
chopped [favorite]
mixtures, sauteed vegetables, and pastas.

Makes 3/4 cups (12 one-tablespoon servings)

AuthorNote: The classic Chinese seasoning known as
five-spice powder is
probably the stuff of antiquity. Blessed with the mystic
cosmological
designation of five - a scheme the Chinese used over and
over in their
culture to designate propitiously harmonious aspects of a
complete whole -
it is comprised of flavors that gather in a sultry union.
Orange, cassia
(cinnamon), anise, Szechwan peppercorn, and clove are the
usual
congregants in the mix, a melange that was probably
designed to preserve
or mask as well as to flavor foods.

Unfortunately, there is little cosmic or culinary harmony
to most
commercial blends of five-spice. Cheaply and poorly made
for the most
part, they usually contribute little but a strident
cinnamony taste.

Enter the do-it-yourself blend! Complex though it might
seem if you have
never before roasted and ground your own spices, it is
actually very easy.
In addition to perfuming your home evocatively for
several hours, no more
that 15 minutes of simple work will endow your cupboard
with a novel,
versatile spice.

So why ten-spice instead of five? I can't say, except to
suggest that the
result is doubly good.

Cuisine:
"Asian"
Source:
"China Moon
Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"April
2013"
Yield:
"3/4
cup"
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Per Serving (excluding unknown items): 34 Calories; 1g
Fat (27.0% calories
from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol;
4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.

Nutr. Assoc. : 0 0 0 904437 0 0 0 0 0 0 0 0