• star anise (16 robust points total), or 1 star anise (8 robust points total)
• 1 medium Chinese black cardamom
• 2 whole cloves
• 1⁄2 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 10 black peppercorns
• 1⁄4 teaspoon ground cinnamon

Break up the star anise as needed, dropping the points into a small saucepan, skillet, or wok. If using the black cardamom, use a meat mallet to crush and break the skin, then remove the seeds and add to the star anise; discard the skin since it won’t grind up easily.Add the cloves, fennel seeds, coriander seeds, and peppercorns. Toast over medium heat, stirring, for about 3 minutes, until fragrant and slightly darkened. Cool off heat and then grind to a fine texture in a clean spice grinder (a dedicated electric coffee grinder works great); if you like, hold on tight and shake the grinder to get all of the ingredients into contact with the blades. Add the cinnamon and pulse a few times to combine.Transfer to a jar and keep in the cupboard for up to 1 month. Grind a tablespoon of raw rice to clean out the grinder.