Recipe: Oriental Spice for Stir-Fry (no salt, American Heart Association, 1970's)

ORIENTAL SPICE FOR STIR-FRY

2 teaspoons grated fresh lemon peel
1/2 teaspoon anise seed, crushed
1/2 teaspoon fennel seed, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

In bowl, combine all ingredients, blending well. Refrigerate in covered container.

To use, sprinkle as desired over poultry or meat stir-fry dishes.

Makes about 1 1/2 tablespoons, about 1 milligram sodium per 1/2 teaspoon.

Source: Booklet: Cooking Without Your Salt Shaker by the American Heart Association, 1978