Chinese Five-Spice Powder

Name: Chinese Five-Spice Powder
Cuisine: Chinese
Ingredients: 1 tablespoon freshly ground Szechuan peppercorns (1 heaping tablespoon before grinding); 1 tablespoon freshly ground fennel seeds (1 heaping tablespoon before grinding); 1 tablespoon ground cinnamon, preferably freshly ground (about 6 inches stick cinnamon before grinding); 1 tablespoon ground cinnamon, preferably freshly ground (about 6 inches stick cinnamon before grinding); ½ teaspoon ground cloves, preferably freshly ground (about ½ teaspoon before grinding); 6 whole star anise, ground

Preparation info

Makes about
3 tablespoons

Difficulty
Easy

Appears in

Better Than Store-Bought

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.

Ingredients

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

Asia
China
Spice Mix
Gluten-free
Vegan

Method

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