Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----barb day-----
   2      tablespoons   fennel seeds
  10                    star anise -- broken into
                        points
   2      tablespoons   Szechwan peppercorns
   1      tablespoon    coriander seeds
     3/4  teaspoon      whole cloves
     3/4  teaspoon      cumin seeds
   1 1/2  teaspoons     black peppercorns
     1/2  teaspoon      cinnamon -- ground
     1/4  teaspoon      ginger -- ground
     1/2  teaspoon      turmeric

Preparation:

Makes 3/4 cup. Toast the whole spices together in a small dry skillet over low heat, stirring and adjusting the heat so that the spices toast without burning. Stir until the spices are fully fragrant and the fennel seeds and lighter colored spices are lightly browned, about 5 minutes. Stir in the ground spices. Using a spice grinder or a clean coffee grinder, grind the mixture finely. Store in a tightly covered jar. Serving suggestions: Use in marinades and sauces, mayonnaises, chopped meat mixtures, sautéed vegetables and pastas.