Macau Hot Curry Powder

Method

• 5 tablespoons extra hot chile powder or cayenne
• 4 tablespoons dry turmeric, ground
• 2 tablespoons coriander seeds
• 1 tablespoon dry ginger, ground
• 1 tablespoon white pepper
• 1 teaspoon whole Sichuan peppercorns
• 10 cloves
• 3 green cardamom pods
• 2 teaspoons fennel seeds
• 2 whole star anise

Use a mortar and pestle or spice grinder to grind all ingredients into a fine powder. Store in an airtight container for up to 3 months.

Yield

1 cup