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Ingredients
2 tablespoons black peppercorns
6 cloves
1 ¼-inch piece of cassia bark or 2-inch piece of cinnamon stick
2 tablespoons fennel seeds
5 star anise
1 teaspoon fenugreek seeds (optional)
Nutritional analysis per serving
12 grams carbs; 65 calories; 1 gram monosaturated fat; 2 grams fat; 6 grams fiber; 10 milligrams sodium; 3 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small pan over medium-low heat, toast all spices until fragrant, 2 to 3 minutes. Grind the mixture in a spice grinder until very fine.
Sorghum is available at health-food stores, or to order at muddypondsorghum.com.
Private Notes
Comments
This makes a very nice five-spice. For best results, weigh 5 grams of each of the spices instead of using the rough measurements indicated. If possible, use Sichuan peppercorns in place of black ones (see, e.g., the Bittman and Clark recipes for five-spice powder on this site). Definitely DO include the fenugreek. And having tried it both ways, I think the flavor is better if the spices are not toasted.
There’s a reference to sorghum at the end but I don’t see it in the recipe?