---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHINA MOON TEN - SPICE
  Categories: Spices, Ethnic, Chinese
       Yield: 1 servings
  
 ----------------------------------BARB DAY----------------------------------
       2 tb Fennel seeds
      10    Star anise; broken into
            - points
       2 tb Szechwan peppercorns
       1 tb Coriander seeds
     3/4 ts Whole cloves
     3/4 ts Cumin seeds
   1 1/2 ts Black peppercorns
     1/2 ts Cinnamon; ground
     1/4 ts Ginger; ground
     1/2 ts Tumeric
  
      Makes 3/4 cup.
      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 the ground
   spices.
      Using a spice grinder or a clean coffee grinder, grind the mixture
   finely.  Store in a tightly covered jar.
      Serving suggestions:  Use in marinades and sauces, mayonnaises, chopped
   meat mixtures, sauteed vegetables and pastas.
   
      Source: China Moon Restaurant, San Francisco, Ca, Barbara Tropp
  
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