Chinese five spice blend

A homogeneous blend of the following ground spices Cassia, Coriander seed and Cinnamon. Light brown to brown powder. Characteristic of mixed spices; strong Cassia odour, warm, nutty, spicy and pungent.

The dried, rubbed leaves of Fenugreek (Trigonella foenumgraecum). Discrete green particulate. Bitter taste with strong characteristic odour.

Whole Fennel Seed. The whole dried greenishyellow fruits of the Foeniculum Vulgare Mill. Characteristic for Fennel – sweet taste with mild aniseed like aroma.

The dried, cut, cleaned leaves of the Dill plant (Anethum graveolens). Dark green leaf particulate. Characteristic – aromatic and lightly spicy.