Step 1

Separate the pods of star anise. Remove any black seeds and stems from the Sichuan pepper.

Step 2

Put all the spices into a cool pan, toast over medium-low heat until fragrant (The colour of the fennel seeds darkens a little and you’d hear some popping sound). Remove from the pan and leave to cool completely.

Step 3

Add toasted spices to a spice grinder (or a mini blender). Mill until fine powder appears.

Step 4

Pass through a fine sieve to remove any remaining bits.

Step 5

Store the powder in an airtight jar away from direct sunlight. It can be used for up to a year (or longer if its aroma stays strong).