Our last blend was Ancient Pandaren Spices, which have been in Pandaren cooking for over a millennium and "bring a history right into your kitchen." We ground Sichuan peppercorns and fennel seeds in the mortar and pestle first ("for the last time, you do not need to use this, but we're making a video"). Then we mixed in the ground cinnamon, the other ground spices and cardamom.
The reaction once it was all mixed: "Wow, that smells so good." Into the jar it went, and four blends were done for episode one.
Venturing into the annals of history, we unearth the ancient Pandaren spices, steeped in tradition and heritage. With Sichuan peppercorns, fennel seeds, cinnamon, anise and cardamom, we pay homage to the culinary legacy of Pandaria.
Through careful grinding and blending, we breathe new life into these timeless flavors, ready to embark on epic culinary adventures.
Ancient Pandaren Spices
Sichuan peppercorns, fennel, cinnamon, anise and cardamom ground into a tingly, aromatic blend that pays homage to the culinary legacy of Pandaria.
Grind the Sichuan peppercorns and fennel seeds in a mortar and pestle (or a spice grinder) until fine.
Add the cinnamon, anise and cardamom and mix well.
Store in an airtight jar, away from sunlight.
Keeps for months, but tastes best within a few weeks. It is close to Chinese five-spice. Used in Spiced Blossom Soup, Pandaren Rice Pudding and Pomfruit Slices.
Adapted from World of Warcraft: The Official Cookbook by Chelsea Monroe-Cassel (Insight Editions, 2016).
