Combine all the ingredients in a heavy, non-aluminum 1 1/2 quart saucepan. Rest a deep fry thermometer on rim of pot. Over moderately low heat, bring the mixture to a bubbly 225, stirring occasionally. Simmer for 15 minutes AT THAT TEMPERATURE. Remove from heat and let stand until cool or overnight. Strain the oil without pressing the solids. Pour into a sterile glass bottle or jar for giving. Store at room temperature. The oils can be used to punch up salad dressings or to brush on meat when grilling. These were featured in Barbara Tropps China Moon Cookbook which I heartily recommend for those who love cookbooks and oriental cuisine! The following two spice blends are adapted from The China Moon Cookbook. The ten-spice one is recommended by Ms. Tropp as a replacement for the traditional oriental 5-spice blend. The curry powder is quite special.