Five-Spice Powder
The Quirky Foodster Team
About 1/2 cup
Servings
Ingredients
- Star anise
- cloves
- Chinese cinnamon/cassia
- Sichuan peppercorn
- fennel seed — traditionally in roughly equal parts
- though star anise often dominates by both quantity and flavor impact
Method
- Toast whole spices lightly, cool, grind to a fine powder.
- Light toasting recommended, though many commercial and home versions skip this step given the spices' already-intense individual aromatics.
Origin: China.
Use: A foundational seasoning for Chinese braises, marinades, and roasted meats.
Classic Dishes: Red-braised pork; roast duck; char siu marinade.
Storage: Keeps 6 months to a year sealed and dark.
Variations: Some regional and modern formulations substitute or add ginger, licorice root, or nutmeg; the five core components (star anise, clove, cassia, Sichuan pepper, fennel) represent the most standard and widely recognized version.
Substitutions: A mix of ground star anise, cinnamon, and clove approximates the flavor direction if Sichuan pepper and fennel are unavailable, though the numbing quality and anise-sweetness balance will be notably different.
- Star anise
- cloves
- Chinese cinnamon/cassia
- Sichuan peppercorn
- fennel seed — traditionally in roughly equal parts
- though star anise often dominates by both quantity and flavor impact
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