Description
Star anise leads, with cinnamon and cloves behind it, coriander and fennel giving the sweet aniseed lift, and cardamom rounding the edges. Toast them dry in a pan until the smell comes up, then tie them in a bag and drop them in the pot.
They want hours, not minutes. Worth saying plainly: the spices are one leg of the tripod, and pho also needs charred ginger and onion, bones, and a decent hit of fish sauce. Get those right and this blend does the rest.
Ingredients
Fennel seed, star anise, coriander seed, cinnamon, cloves, cardamom.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat. Whole spices keep their oils for years.
