Turmeric 60g coriander 55g fennel 35g fenugreek 30g dill, red pepper each 15g black pepper, cinnamon each 10g anemone, star anise each 8g cardamom, clove each 6g ginger, cardamom and fennel each 5g peppermint each 3g sage 2g.

Practice:

1, all spices except Radix Curcumae are mixed together and sieved with a sieve.

2. Heat the wok with a small fire, add the turmeric, stir with a wooden spoon, and don't burn it. When the color turns orange, add other spices and fry for about 5 minutes.

3. When it is completely cool, put it in a sealed jar and leave it for 2-3 weeks. Shake the jar frequently to mix the spices thoroughly.