Five-Spice Powder

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Preparation info

  • Makes about

    125 g

    • Difficulty


Appears in

Chinese Heritage Cooking

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About


  • Cassia or cinnamon 10 sticks
  • Star anise 5 whole pieces
  • Fennel seeds 2 Tbsp
  • Cloves tsp
  • Sichuan peppercorns 1 tsp


  1. Crush spices lightly to break them up into small fragments, to minimise stress on your spice mill or food processor. Transfer them to the mill or processor, then blend on medium speed for 15–20 seconds, until reduced to a fine powder.
  2. If spices are not ground fine enough by this time, wait for a few minutes to let them cool slightly—they warm up during blending because of friction—then pulse-blend until ground fine.
  3. Sift powder through a fine-mesh metal sieve, then transfer to an airtight glass jar. Cover and let stand in a cool place for at least 1 week before using to let the aromas blend.