Put the spices together
and grind them finely. Store airtight.
As with most of the
spice mixtures, the existing
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
Worldcook.
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Put the spices together and grind them finely. Store
airtight.
In the original version "radhuni" is used, a spice
from Bengal, but as it is hard to obtain outside India, mustard seed
is often used.
Panch phoron means "five-spice" in
Bengali and comes from Bengal on the east side of
India. Apparently,
the mixture of five spices appeals to the cooking addicts and foodies;
the Chinese love
their "five spices powder" most. Panch phoron is also
very popular in Bangladesh,
which is adjacent to Bengal. Apparently, spices are not hampered in
their travel by human made borders.
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