Serves 2
15 min
Chinese Five Spice Powder
Recipe GLPR4240771bfa7c5d
A fragrant, warm spice blend featuring star anise, cloves, cinnamon, Sichuan pepper, fennel, cumin, and white pepper. Toast whole spices to release their essential oils, then grind into a fine powder. This versatile blend adds depth and complexity to marinades, rubs, and braised dishes.
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Ingredients
3 whole star anise pods
20 whole cloves
1 cinnamon stick, crumbled
1 tablespoon Sichuan pepper husks (remove black seeds)
1 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon white peppercorns
Directions
Combine the star anise, cloves, crumbled cinnamon stick, Sichuan pepper husks, fennel seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat. Toast, stirring frequently for 3 to 5 minutes, until the spices become fragrant and darken slightly. Be careful not to scorch them, as burnt spices will taste bitter. Remove from heat and let cool for a few minutes.
Transfer the toasted spices to a spice grinder, coffee grinder, blender, or food processor. Pulse or blend until the mixture is ground into a fine powder, scraping down the sides as needed.
Pour the ground powder through a fine-mesh sieve, pressing gently with the back of a spoon to break up any clumps. Discard any large pieces that remain in the sieve. Transfer the sieved powder to a clean, airtight container and store in a cool, dry place for up to 3 months.
