The Far East abounds in a wide variety of spices, from sweet cassia and vivacious ginger in the more temperate regions, to rich cinnamon and delightful star anise in the tropics. The Chinese have long made culinary marvels with these fine seasonings and more, such as is found in their famous Cantonese, Szechuan and Mandarin cuisine.
Ingredients: Anise seed, fennel seed, star anise, Szechuan pepper, Ceylon cinnamon, cassia, ginger, clove and white pepper
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