Sup Tulang Spice Powder

Sup Tulang Spice Powder

A fragrant toasted spice blend that builds the deep, peppery base of Malaysian bone soup.

Total 15 min Makes 16 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This warming spice powder combines toasted coriander, fennel, star anise, and white pepper into the backbone seasoning for sup tulang, a rich Malaysian beef bone soup. Toasting the whole spices before grinding deepens their aroma, and the finished powder keeps well for stirring into broths, marinades, or stews whenever you want a peppery, slightly sweet warmth.

Ingredients

  • 1/2 cup coriander seeds
  • 1/4 cup fennel seeds
  • 3 tablespoons white peppercorns
  • 2 tablespoons black peppercorns
  • 8 whole star anise
  • 2 tablespoons cumin seeds
  • 1 tablespoon fenugreek seeds
  • 6 cloves, whole
  • 2 cinnamon sticks, broken into pieces
  • 4 green cardamom pods
  • 1 tablespoon dried chili flakes
  • 1 teaspoon ground nutmeg

Method

  1. Heat a dry 9-inch skillet over medium-low heat. Add the coriander seeds, fennel seeds, white peppercorns, black peppercorns, star anise, cumin seeds, fenugreek seeds, cloves, cinnamon stick pieces, and cardamom pods.

  2. Toast the spices, shaking the skillet frequently, until fragrant and the coriander seeds turn a shade darker, about 4 to 5 minutes. Watch closely to prevent scorching.

  3. Transfer the toasted spices to a plate or tray and let cool completely to room temperature, about 10 minutes.

  4. Transfer the cooled spices to a spice grinder or high-powered blender. Add the dried chili flakes and grind in batches until finely and evenly powdered.

  5. Sift the ground spices through a fine-mesh sieve into a bowl, pressing any large husk pieces through with the back of a spoon; regrind any coarse remnants.

  6. Stir in the ground nutmeg until evenly combined.

  7. Store the spice powder in an airtight jar in a cool, dark place for up to 3 months, using about 2 tablespoons per pot of sup tulang.

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    Sup Tulang Spice Powder

    This warming spice powder combines toasted coriander, fennel, star anise, and white pepper into the backbone seasoning for sup tulang, a rich Malaysian beef bone soup. Toasting the whole spices before grinding deepens their aroma, and the finished powder keeps well for stirring into broths, marinades, or stews whenever you want a peppery, slightly sweet warmth.

    15 min 16 oz 12 cal

    Ingredients

    • 1/2 cup coriander seeds
    • 1/4 cup fennel seeds
    • 3 tablespoons white peppercorns
    • 2 tablespoons black peppercorns
    • 8 whole star anise
    • 2 tablespoons cumin seeds
    • 1 tablespoon fenugreek seeds
    • 6 cloves, whole
    • 2 cinnamon sticks, broken into pieces
    • 4 green cardamom pods
    • 1 tablespoon dried chili flakes
    • 1 teaspoon ground nutmeg

    Method

    1. 1

      Heat a dry 9-inch skillet over medium-low heat. Add the coriander seeds, fennel seeds, white peppercorns, black peppercorns, star anise, cumin seeds, fenugreek seeds, cloves, cinnamon stick pieces, and cardamom pods.

    2. 2

      Toast the spices, shaking the skillet frequently, until fragrant and the coriander seeds turn a shade darker, about 4 to 5 minutes. Watch closely to prevent scorching.

    3. 3

      Transfer the toasted spices to a plate or tray and let cool completely to room temperature, about 10 minutes.

    4. 4

      Transfer the cooled spices to a spice grinder or high-powered blender. Add the dried chili flakes and grind in batches until finely and evenly powdered.

    5. 5

      Sift the ground spices through a fine-mesh sieve into a bowl, pressing any large husk pieces through with the back of a spoon; regrind any coarse remnants.

    6. 6

      Stir in the ground nutmeg until evenly combined.

    7. 7

      Store the spice powder in an airtight jar in a cool, dark place for up to 3 months, using about 2 tablespoons per pot of sup tulang.