Illicium verum, Cinnamomum cassia, Acanthopanax senticosus each 65438 000 grams, clove 50 grams, fennel, licorice 300 grams.

Spiced powder formula 2

Illicium verum, Zanthoxylum bungeanum, Cinnamomum cassia and Amomum cardamom each 500g, Pericarpium Citri Tangerinae1500g, Amomum villosum1000g.

Spiced powder formula 3

520g of star anise, 70g of cinnamon, 0/00g of rhizoma kaempferiae/kloc-,70g of licorice, 40g of Amomum villosum, 30g of white pepper and 0/70g of dried ginger/kloc-.

Spiced powder formula 4

Amomum villosum 60g, clove 12g, cardamom 7g, cinnamon 7g, kaempferia kaempferia 12g.

Spiced powder formula 5

20g of star anise, 5g of dried ginger, 8g of fennel, 6g of pepper 18g, and 6g of dried tangerine peel.

Spiced powder formula 6

52g of star anise, 7g of cinnamon, 0g of kaempferia kaempferia10g, 3g of white pepper, 4g of Amomum villosum, 7g of dried ginger17g of licorice.

Spiced powder formula 7

20g Zanthoxylum bungeanum, 20g star anise, fennel 10g, cinnamon 10g, and 8g clove.

Method of self-made spiced powder

The method of homemade spiced powder is actually very simple. After all kinds of raw materials are fully dried or dried, they can be put into a cooking machine and ground into fine powder. If it needs to be ground into fine powder, it will be sieved once after it is finished, and the remaining residue is very good for cooking spiced tea eggs.