This is the ultimate versatile spice mix, good as a marinade, seasoning, and dry rub or just sprinkled on popcorn. It's no wonder it's one of Fly By Jing's best-selling products. I always have at least a few jars on hand to add oomph to my favorite dishes such as Lazi Chicken Wings, smashed crispy potatoes, grilled fish, and roasted sheet pan chicken thighs.

INSTRUCTIONS

1. In a wok or frying pan over medium-low heat, toast the chili, cumin, fennel, star anise, cardamom, and cloves until fragrant, 3 to 4 minutes.
2. Transfer the mixture to a small bowl and let cool.
3. Add the sugar and salt to the toasted mixture and mix well. Using a mortar and pestle or a spice grinder, grind the entire mixture until it reaches a fine powder consistency. 

Note: Use immediately or store in an airtight container for up to 2 weeks.