Chinese five-spice powder

Method

1. Heat a small, heavy-bottomed frying pan over a medium heat and dry-roast the fennel seeds and Szechuan peppercorns for a couple of minutes, stirring with a wooden spoon or spatula. Set aside to cool.
2. Once cooled, grind the fennel, Szechuan pepper and star anise (if using whole) in a spice or co ee grinder, or a high-speed blender, until powdered.
3. Mix with the rest of the ingredients and store in an airtight container for up to a few months.