Chinese Five-Spice Powder

Chinese Five-Spice Powder

A warm, fragrant blend of star anise, cloves, cinnamon, fennel, and peppercorns ready in minutes.

Total 8 min Makes 16 oz Calories 8/serving

Dietary

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

This aromatic spice blend balances sweet, savory, and slightly numbing notes, making it a versatile addition to marinades, rubs, and stir-fries. Toasting the whole spices briefly before grinding deepens their flavor and aroma. Store the finished powder in an airtight jar to season pork, duck, chicken, or roasted vegetables.

Ingredients

  • 3 tablespoons whole star anise pods
  • 2 tablespoons Sichuan peppercorns
  • 2 tablespoons whole cloves
  • 2 tablespoons fennel seeds
  • 2 tablespoons ground cinnamon

Method

  1. Heat a dry 9-inch skillet over medium-low heat and add the star anise, Sichuan peppercorns, cloves, and fennel seeds.

  2. Toast the spices, shaking the skillet frequently, until fragrant and lightly darkened, about 3 minutes.

  3. Transfer the toasted spices to a plate and let cool completely, about 5 minutes.

  4. Grind the cooled spices in a spice grinder or mortar and pestle until finely powdered.

  5. Stir in the ground cinnamon until evenly combined.

  6. Sift the blend through a fine-mesh strainer to remove any coarse bits, regrinding leftover solids if needed.

  7. Transfer the five-spice powder to an airtight jar and store in a cool, dark place for up to 6 months.

Rate this recipe

★ 4.8 (1)

Chinese Five-Spice Powder

This aromatic spice blend balances sweet, savory, and slightly numbing notes, making it a versatile addition to marinades, rubs, and stir-fries. Toasting the whole spices briefly before grinding deepens their flavor and aroma. Store the finished powder in an airtight jar to season pork, duck, chicken, or roasted vegetables.

8 min 16 oz 8 cal

Ingredients

  • 3 tablespoons whole star anise pods
  • 2 tablespoons Sichuan peppercorns
  • 2 tablespoons whole cloves
  • 2 tablespoons fennel seeds
  • 2 tablespoons ground cinnamon

Method

  1. 1

    Heat a dry 9-inch skillet over medium-low heat and add the star anise, Sichuan peppercorns, cloves, and fennel seeds.

  2. 2

    Toast the spices, shaking the skillet frequently, until fragrant and lightly darkened, about 3 minutes.

  3. 3

    Transfer the toasted spices to a plate and let cool completely, about 5 minutes.

  4. 4

    Grind the cooled spices in a spice grinder or mortar and pestle until finely powdered.

  5. 5

    Stir in the ground cinnamon until evenly combined.

  6. 6

    Sift the blend through a fine-mesh strainer to remove any coarse bits, regrinding leftover solids if needed.

  7. 7

    Transfer the five-spice powder to an airtight jar and store in a cool, dark place for up to 6 months.