Chinese Five-Spice Powder

Preparation info
  • Makes about

    3 tablespoons

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

To be sure of a fresh blend of this spice mixture for Chinese cooking, mix your own. The recipe doesn’t make a large quantity, as you will use only a little at a time. We recommend, again, using a spice mill to grind separately as many of the whole spices as possible; then grind the mixture again to blend it.


  • 1 tablespoon freshly ground Szechuan peppercorns (1 heaping tablespoon before grinding)
  • ½ teas


Mix the spices, then regrind them together until the mixture is very fine. Store in a jar with an airtight cover.