• 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.

• ¹⁄₂ cup kosher salt
• ¹⁄₄ cup chili powder
• ¹⁄₄ cup spanish paprika
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 teaspoon cumin
• 1 tablespoon cayenne pepper
• 2 tablespoons dried thyme
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons coriander powder
• ¹⁄₂ teaspoon white pepper
• 1 tablespoon fresh coarse ground black pepper

• 2 teaspoons ground nutmeg
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 2 teaspoons turmeric
• 2 teaspoons salt
• 2 teaspoons cinnamon
• 1 ¹⁄₂ teaspoons sugar
• 1 ¹⁄₂ teaspoons paprika
• 1 ¹⁄₂ teaspoons ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon cardamom powder
• 1 teaspoon ground allspice
• ¹⁄₂ teaspoon ground cloves

• 1 teaspoon poppy seeds
• 1 teaspoon white sesame seeds
• 1 teaspoon black sesame seeds
• 1 teaspoon garlic flakes
• 1 teaspoon onion flakes
• 1/4 teaspoon large-flaked sea salt, such as Maldon

30 grams (1 ounce, 1/4 cup) hazelnuts
– 30 grams (1 ounce, 1/4 cup) shelled pistachios (unsalted)
– 4 tablespoons sesame seeds
– 2 tablespoons coriander seeds
– 2 tablespoons cumin seeds
– 1 teaspoon fennel seeds
– 1 teaspoon black pepper berries
– 2 teaspoons dried thyme
– 1 teaspoon salt

Toast the hazelnuts and pistachios in a dry skillet, and set aside. Toast the seeds and berries (from sesame to black pepper) in the skillet for 2 minutes, until fragrant, shaking the skillet frequently. Let cool completely.

Combine all the ingredients, and grind to a coarse powder in an electric grinder or with a mortar and pestle. You may have to proceed in two batches.

Pour into a jar, close tightly, and keep somewhere cool and dry.

• Celery leaves plucked from a bunch of celery stalks
• Sea salt of your choice

Pick the leaves from the celery stalks, keeping only the ones that look healthy and green.  Rinse and dry well, patting them with a clean dish towel.

Arrange the leaves without crowding on one of several baking sheets, depending on how much you have, and slip them into the oven while you’re preheating it for another purpose. Keep an eye on the leaves and remove them from the oven when they’re crisp and dried, but not quite browning yet, 5 to 10 minutes.  Let cool completely.

Transfer the leaves to a large bowl and crumble them with your fingers.  Measure the volume of crumbled celery leaves you’ve obtained, and combine with one to one and a half times the volume of salt.  Transfer to a jar with tight lid for keeping.

yield: Makes about 1 cupn

Berbere is a chile and spice blend used to season many Ethiopian dishes.

Ingredients

• 1/2 teaspoon fenugreek
• 1/2 cup ground dried New Mexico chiles
• 1/4 cup paprika
• 1 tablespoon salt
• 1 teaspoon ground ginger
• 1 teaspoon onion powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice