In a pan over medium heat, toast all the spices until fragrant. Add to a spice/coffee grinder, and grind into a fine powder. Place in an airtight container to store (you will not use all of it for this recipe).

Alternatively, you can just use oriental 5 spice powder. It achieves a similar result (not as good imo, but similar).

Heat a wok or large frying pan on high heat. When a couple droplets added to the pan start to dance instead of sizzle, thatu0026#39;s when itu0026#39;s hot enough.

Add the avocado oil, immediately followed by the garlic and ginger. Stir once, then add the peppers and toss to coat. Add a couple pinches of salt, and toss again.

After a minute or two, add 1 1/2 tbsp of the spice powder and toss to coat evenly. Allow the peppers to sit and blister, then toss and allow them to sit again. Do this until you achieve good blistering on several pieces. Add the honey, toss to coat and remove to a serving bowl or platter.

With the proper timing, the garlic will be fried and crispy, but not taste burnt. For more blistered peppers, add the peppers first, cook for a few minutes, then add the garlic, ginger and seasoning after blistering first starts.

Serve warm and whole. Donu0026#39;t eat the stems - just bite off the fleshy parts and have a bowl to discard the uneaten stems. Enjoy!