3 tablespoons ground cinnamon
6 whole star anise*
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons Szechuan peppercorns or whole black peppercorns
3/4 teaspoon ground cloves
Store in airtight container. Keeps up to 2 months.
Makes about 1/3 cup.
*Or 2 teaspoons anise seeds
Tip: For a more authentic and richer flavor, pan roast the whole spices in a heavy skillet over medium high heat, stirring constantly for 1 to 2 minutes until fragrant, being very careful not to let the spices burn.