A fragrant and balanced blend of spices commonly used in Chinese cuisine.
10 minutes
A fragrant and balanced blend of spices commonly used in Chinese cuisine.
Star Anise Pieces
tablespoons
tablespoons
Cassia (Cinnamon) Stick
0.25 inches
Sichuan Peppercorns
teaspoons
Ground Cloves
teaspoons
1. Grind Star Anise, Fennel Seeds, and Cassia Stick
Combine the star anise pieces, fennel seeds, and the cassia stick in your spice or coffee grinder. Grind these spices together until the mixture resembles a fine powder.
2. Grind Sichuan Peppercorns
Take the Sichuan peppercorns and carefully pick over them to discard any black seeds. Add the cleaned Sichuan peppercorns to the grinder and process them until they turn into a fine powder.
3. Combine and Store the Spice Blend
Transfer the ground spice mix to a clean, dry jar. Add the scant ½ teaspoon of ground cloves to the jar and mix everything well. Seal the jar tightly and store it in a cool, dry place away from direct sunlight.
Use the blend as a dry rub for meats such as pork, duck, chicken, or beef before roasting or grilling. The spices will create a savory crust and infuse the meat with deep, aromatic flavors.
Incorporating the five-spice blend into braising liquids for dishes like red-cooked pork or beef will deeply infuse the meat with the characteristic flavors of the spices.
Create a marinade for tofu, tempeh, or any protein by mixing the five-spice powder with soy sauce, garlic, ginger, and a touch of sweetener. This will tenderize and flavor the protein before cooking.
Sprinkle a pinch of the five-spice powder over vegetables while stir-frying to give them a warming and complex flavor profile. This works great with bok choy, bell peppers, eggplant, or green beans.
Add a quarter teaspoon of the blend to the broth of noodle soups for an instant flavor lift. Whether you're making beef noodle soup or a vegetarian broth, the spices will complement and enhance the dish.
The foundation of a great five-spice blend is the quality of the individual spices. Opt for whole spices rather than pre-ground, as they maintain their flavor longer. Look for a reputable spice shop or an online retailer with high turnover to ensure freshness.
Use a spice grinder or a mortar and pestle to grind your spices to a fine powder. Freshly ground spices have a more robust flavor compared to pre-ground versions that have been sitting on a shelf.
Before grinding, toast the spices in a dry skillet over a medium-low heat until fragrant. This step intensifies the flavors and adds a depth that can't be achieved with raw spices. Watch carefully to prevent burning, as this can introduce bitterness.
Chinese five-spice is potent, and a little goes a long way. Use it sparingly in recipes to avoid overpowering the dish. It's better to start with less and add more to taste.
Traditional five-spice powder comprises star anise, cloves, Chinese cinnamon (cassia), Sichuan peppercorns, and fennel seeds. Balance these elements and adjust slightly to suit your taste for a harmonious blend.
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