Chinese Five Spice Powder Recipe
Toasting the whole spices before grinding wakes up their essential oils, so the finished powder tastes brighter and more layered than pre-ground versions that have been sitting in a warehouse for months. Grinding your own also lets you adjust the balance, less peppercorn for a milder blend, more star anise for a stronger licorice note.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Servings
- 15
Ingredients
- 2 tablespoons whole star anise pods
- 2 tablespoons whole cloves
- 2 tablespoons fennel seeds
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon ground cinnamon
Nutrition per serving
- Calories
- 10
- Protein
- 0g
- Carbs
- 2g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a small dry skillet over medium heat, toast the star anise, cloves, fennel seeds, and Sichuan peppercorns for 2-3 minutes, shaking the pan often, until fragrant and slightly darkened. Watch closely near the end; they go from toasted to burnt fast.
- 2Pour the toasted spices onto a plate and let them cool completely, about 5 minutes. Grinding warm spices creates steam that makes the powder clump.
- 3Transfer the cooled spices to a spice grinder or a mortar and pestle, add the ground cinnamon, and grind until you have a fine, even powder, about 1-2 minutes in a grinder.
- 4Sift the powder through a fine-mesh strainer to catch woody star anise fragments or peppercorn husks. Regrind any leftover bits for another few seconds and stir them back into the sifted powder.
- 5Store the powder in a small airtight jar, away from light and heat.
Tips & variations
- For a milder blend, cut the Sichuan peppercorn to 1 teaspoon; it's the most assertive, numbing element in the mix.
- Add a 2-inch strip of dried orange or tangerine peel to the toasting pan for a citrusy variation used in some Cantonese versions.
- A coffee grinder reserved only for spices works just as well as a dedicated spice grinder and grinds faster than a mortar and pestle.
- Use whole cinnamon sticks instead of ground cinnamon if grinding by mortar and pestle; toast them briefly alongside the other whole spices first.
Storage & reheating
Keep the powder in a small airtight jar in a cool, dark cabinet, not next to the stove, for up to 6 months. Whole-spice blends lose their potency gradually rather than spoiling, so smell a pinch before using if the jar is older than that; if the aroma has faded, it's time to make a fresh batch.
Tips from the Tulo kitchen
- A little goes a long way in marinades and rubs; start with 1/2 teaspoon per pound of meat and adjust from there since the blend is concentrated.
- Toast the spices in a single layer with room to move in the pan, a crowded pan toasts unevenly and some pieces stay raw-tasting.
FAQ
What can I substitute for Sichuan peppercorns?
Black peppercorns plus a small pinch of ground allspice will approximate the flavor, though they won't reproduce the numbing tingle Sichuan peppercorn gives; some cooks simply omit it and add a touch more black pepper.
What dishes use Chinese five spice powder?
It's classic in red-braised pork and beef, roast duck and char siu marinades, and it's stirred into dry rubs for ribs; a small pinch also works in glazes for roasted root vegetables like carrots or sweet potatoes.
Is homemade five spice stronger than the store-bought jar?
Usually yes, freshly toasted and ground whole spices carry noticeably more aroma than pre-ground powder that may have sat on a shelf for a year or more, so start with slightly less than a recipe calls for and taste as you go.
Can I make this without a spice grinder?
A mortar and pestle works, though it takes longer and star anise pods are tough; break the pods into smaller pieces by hand before pounding to speed things up.
