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Regional, seasonal food with original recipes by Susan S. Bradley

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Home/Asian Pantry/LunaCafe Chinese Ten-Spice: Heavenly Harmony

LunaCafe Chinese Ten-Spice: Heavenly Harmony

LunaCafe Chinese Ten-Spice: Heavenly Harmony

LunaCafe Chinese Ten-Spice: Heavenly Harmony

Chinese Ten-Spice is a heavenly, evocative, and versatile Asian spice blend. But with this much flavor, a little goes a long way.

Note   This spice blend, left whole, makes a wonderful and very spicy tea. I love the way Szechwan peppercorns numb the tongue without incinerating the palate. If you aren’t sure about how much heat you can handle, cut both Szechwan and black peppercorn quantities back by half on your first batch. And see what you think. I generally use 1 teaspoon of cracked (not powdered) spices to 1 cup of boiling water, and let the tea steep for a full 5 minutes.

2 tablespoons fennel seeds
2 tablespoons star anise broken points
2 tablespoons Szechwan peppercorn
1 tablespoon coriander seed
1 tablespoon black peppercorn
1 teaspoon whole clove
1 teaspoon anise seed
1 teaspoon cumin seed
1 teaspoon whole allspice
1-inch soft cinnamon stick (canela), broken

  1. In a small skillet, over low heat, dry toast the whole spices, stirring repeatedly, until fragrant, about 5 minutes.
  2. Remove from the heat, scrape into a small mixing bowl, and let cool. (If you plan to use the spice blend for tea, put into a Ziploc bag, crush lightly with a mallet, and then proceed to Step 4.)
  3. Using a spice grinder or small coffee grinder reserved for spices, grind the spices finely.
  4. Store in a tightly covered jar in a cool, dark location.

Makes ½ cup.

LunaCafe Chinese Ten-Spice: Heavenly Harmony

 Copyright 2015 Susan S. Bradley. All rights reserved.

 

Pages: Page 1 Page 2

Written by:
Susan S. Bradley
Published on:
January 24, 2015

Categories: Asian Pantry, Asian Spices | Sauces | Marinades, Asian-InspiredTags: Asian pantry, Asian recipes, Asian spices, Asian-inspired, recipe, spice blend

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

Reader Interactions

Comments

  1. Margaret

    December 31, 2015 at 5:31 pm

    Hi Susan, The spice blend looks beautiful….I can almost smell it! Just wondering though, why only 9 ingredients but called Chinese ten-spice.

    • Susan S. Bradley

      December 31, 2015 at 8:52 pm

      Margaret, great catch, thank you! The 10th spice, anise, was missing. The post is now corrected. 🙂

  2. Karen

    February 3, 2015 at 12:09 pm

    What a wonderful idea to make your own! So much better.

Trackbacks

  1. Chinese Ten-Spice Marinade & Stir-Fry Sauce says:
    January 28, 2015 at 6:44 pm

    […] Immediately after developing LunaCafe Chinese Ten-Spice, I started imagining all the ways I could use it. After all, I had ½ cup of spice blend and only 6 […]

  2. LunaCafe Chinese Five-Spice: Wonder Powder says:
    January 26, 2015 at 7:38 pm

    […] Secondary spices are sometimes added as well. Thus, Chinese Five-Spice easily turns into Six-Spice, Seven Spice, and yes, even my beloved Chinese Ten-Spice. […]

  3. My Ras el Hanout says:
    January 26, 2015 at 5:33 pm

    […] Chinese Ten-Spice […]

  4. LunaCafe Garam Masala says:
    January 26, 2015 at 5:10 pm

    […] Chinese Ten-Spice […]

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Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy. Read More…

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