The exact origin of Chinese Five Spice Powder is unknown, but it is believed that it is the result of the Chinese attempting to produce the ultimate “wonder powder”, incorporating all five taste elements: Sweet, sour, bitter, pungent, and salty. Whatever the exact origin, five spice powder is indeed unique and highly flavorful. Just a touch of it will transform the dish it’s used in.
A great seasoning to use as a rub for meat, chicken or duck, added to stir-fry dishes, or to the breading in coated meats before frying.
Or use it to make this fabulous Chinese Honey-glazed Beef and Walnuts!
As with any spice blend, using whole spices, dry roasting and then grinding them yields the most flavor. If you have whole spices, dry roast them in a skillet over medium high heat for about 4-5 minutes, tossing regularly to prevent scorching, until highly aromatic. Allow the spices to cool and then grind them to a fine powder in a spice or coffee grinder. Exact measurements aren’t necessary. Generally you use about double the amount of the whole spice to yield the equivalent in ground form.
Use this spice blend to make some delicious Chinese Honey-glazed Beef and Walnuts.
- 2 teaspoons ground star anise
- 2 teaspoons ground fennel
- ¾ teaspoons ground sichuan peppercorns
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- Combine all ingredients and store in an airtight container until ready to use.
- Note: If you have whole spices, dry roast them in a skillet over medium high heat for about 4-5 minutes, tossing regularly to prevent scorching, until highly aromatic. Allow the spices to cool and then grind them to a fine powder in a spice or coffee grinder. Exact measurements aren’t necessary. Generally you use about double the amount of the whole spice to yield the equivalent in ground form.
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jesusan says
Just want to make sure that everyone knows that the anise in this recipe is actually Star Anise, an Asian spice, available at Asian grocery stores. This is a different spice from the anise we westerners are familiar with.
The Daring Gourmet says
Yes, that’s correct. The star anise is the photograph for visual reference, but I’ll add that clarification in the actual recipe in case there is any confusion. Thanks!
JEANIE says
Jesusan Hi, We’ve been Using this spice in Australia Both Ground And In The Star Seeded Form since the Chinese came here in the early 1700’s, and bought these beautiful spices with them and grew them in their market gardens on the gold fields. The Different Anise?, Which Is The Short Term For “Aniseed”, Or “Licorice Root” Flavouring Used In The Boiled Humbug Lollies Or Chewy Licorice, Both Lovely, But You Can Definitely Taste The Difference, and can be purchased in all grocery stores not just Asian, but also your green grocer has a Herb & Spice Rack stocked with packets of Ground and seed Form., which everyone needs to err caution with Dried Or Ground as it is concentrated, and you go nuts on fresh., Have made this and its a pretty good version…….XXXX
JEANIE KIRBY says
Jesusan Hi, We’ve been Using this spice in Australia Both Ground And In The Star Seeded Form since the Chinese came here in the early 1700’s, and bought these beautiful spices with them and grew them in their market gardens on the gold fields. The Different Anise?, Which Is The Short Term For “Aniseed”, Or “Licorice Root” Flavouring Used In The Boiled Humbug Lollies Or Chewy Licorice, Both Lovely, But You Can Definitely Taste The Difference, and can be purchased in all grocery stores not just Asian, but also your green grocer has a Herb & Spice Rack stocked with packets of Ground and seed Form., which everyone needs to err caution with Dried Or Ground as it is concentrated, and you go nuts on fresh., Have made this and its a pretty good version………..XXXX
Andy B says
So do you roast the spices before grinding or not at all?
Kimberly @ The Daring Gourmet says
Hi Andy, if you have the whole spices, yes, that is ideal for optimal flavor. Dry roast them whole, cool completely, then grind.
Mom-Mom Boom says
A number of years ago I was able to get a 5-Spice powder that did NOT contain ANY form of Anise; sadly it is no longer available, and I no longer have a container to refer to. I have not located a commercially available version to replace it. Have you any preferences as to a spice to use in substitution (or know of a BRAND) I would gladly make my own mix with a suggestion.
thanks