I do love the heady notes of this blend. The earthy note of coriander, the fragrant star anise, the warmth of ginger, the aroma of fennel, and the intense burn (in a good way) of Szechuan peppercorns. A sensation that numbs your lips and renders your tongue incapable of tasting anything else. Gosh! I love it!


A seasoning so awesome that we combined a few traditional recipes out there, from the hinterlands to the bustling metropolitan areas of China, and came up with not five, not six, but seven individual spices to make for one blend that is greater than the sum of its parts. That's why it's aptly named Chinese Seventh Heaven Spice Seasoning :)


We use this magical potion for fried rice, to cook and marinate tofu (think tofu steaks), for stir-fries, roast chicken, and anything Chinese, basically.


Ingredients:
2 tbsp Szechuan peppercorns
2 tbsp star anise
1 tbsp fennel seeds
1 tbsp cinnamon
1 tbsp coriander seeds
1 tbsp ginger powder
2 tsp cloves

Get blending and sprinkle this on your favourite Chinese dishes.

When stored in an airtight container in a cool and dry cupboard, this seasoning remains potent for about six months.