More spice
mixtures

Five spices powder

Panch phoron

• CINNAMON
• ANIS SEED AND POWDERED STAR ANIS
• GINGER
• BLACK PEPPER
• GROUND CLOVES

• 2 TBSP CUMIN SEEDS
• 1 TBSP FENNEL SEEDS
• 1 TBSP NIGELLA SEEDS
• 1 TBSP MUSTARD SEEDS
• 1 TSP FENUGREEK SEEDS

As with most of the spice mixtures, the recipes vary considerably. Some recipes actually should be called six or seven spices powder. In this one, I only got away buy putting the two anis varieties together. I found I had to do that, cinnamon and both kind of anise are always there, even though sometimes a different kind of cinnamon is used, which is called cassia.
This spice mixture originally comes from China, and is used in the Cantonese kitchen. I have often cheated and used the spice mix in cakes and cookies instead of biscuit spices or in recipes that called for a mixture of cinnamon, anis, pepper and/or ginger. Interestingly, this is often the case in recipes from the Middle East and from Madura. Fusion kitchen after all is the signature of world-cook.

Put the spices together and grind them finely. Store airtight.