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Chinese Five Spice

ByKimberly Killebrew Hours Hours Updated
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5 from 60 votes
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Chinese Five Spice is thought to have been the result of the Chinese’s attempt at creating the ultimate “wonder powder.”  And all we can say is:  Mission accomplished!  Sweet, spicy, robust and vibrant, a small dash of this goes a long way to adding life and incredible flavor to your dishes!

chinese five spice recipe best authentic

What is Chinese Five Spice?

Chinese Five Spice is one of those magical spice blends that brings food to life with its complementary and contrasting flavors.  It’s made up of five spices:  Star anise, fennel, szechuan peppercorns, cinnamon and cloves.  The number five also refers to the five flavor groups, namely sweet, bitter, salty, sour and umami/pungent.  The thought is that by achieving balance among these flavors wondrous things can happen.

In fact, while the exact origin of Chinese Five Spice is unknown, it is believed that it is the result of the Chinese attempting to produce the ultimate “wonder powder.”  And achieve that they did:  Just a touch of this five spice powder will transform any dish to which it’s added!

How to Use Chinese Five Spice

Chinese five spice is deliciously versatile.  Just to get you started with a few ideas, use it as follows:

  • As a dry rub for pork, beef, chicken, duck and seafood
  • In marinades for meat, poultry and seafood
  • As a glaze combined with honey and brown sugar for your ham, chicken, pork or grilled ribs.
  • Add to stir-fries
  • Combine with breading for coating meats or veggies before frying
  • Add to soups and stews for a fabulous depth of flavor
  • A flavorful choice for spiced nuts
  • Sprinkle a little on your oatmeal for a fun flavor twist
  • Add to gingerbread-type baked goods for a unique boost in flavor
  • and any other fun and imaginative way you can think of!

Also use this Chinese Five Spice to make our homemade Hoisin Sauce, Plum Sauce, and our Chinese Honey-glazed Beef and Walnuts!

chinese five spice recipe best authentic

Chinese Five Spice Recipe

We highly recommend getting whole spices to make this seasoning blend.  Pre-ground spices have been sitting around in warehouses and stores and have lost much of their natural oils.  As with any spice blend, using whole spices and then toasting and grinding them yields the absolute best flavor.  There just is no comparison.

It’s super simple to make your own following this Chinese Five Spice recipe:

Toast the whole spices in a dry skillet over medium-high heat until very fragrant. Be careful not to scorch the spices or they will become bitter. Remove from heat and let cool completely. Grind the spices in a coffee/spice grinder, blender or with a mortar and pestle. Store your five spice powder in an airtight container until ready to use.

I’ve been using my KRUPS spice/coffee grinder for over 10 years and it’s still going strong.

Alternatively you can use pre-ground spices and simply combine them and store them until ready to use.

roasting and grinding spices

Enjoy the flavor and versatility of this wonderful homemade Chinese Five Spice!

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chinese five spice recipe best homemade authentic

For more delicious seasoning blends be sure to try our:

chinese five spice recipe best authentic

Chinese Five Spice

By Kimberly Killebrew
Chinese Five Spice is the ultimate "wonder powder." Sweet, spicy, robust and vibrant, a small dash of this will add life and flavor to your dishes! 
5 from 60 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course condiment, Seasoning, Spices
Cuisine Chinese
Servings 0

Equipment

Ingredients
  

  • 10 star anise (or 2 tablespoons ground star anise)
  • 2 1/2 teaspoons whole fennel seeds (or 1 1/2 tablespoons ground fennel seed)
  • 2 teaspoons szechuan peppercorns (or 2 teaspoons ground szechuan peppercorn)
  • 1 small stick cinnamon (or 1 teaspoon ground cinnamon)
  • 6 whole cloves (or 1/4 teaspoon ground cloves)

Instructions
 

  • Toast the whole spices in a dry skillet over medium-high heat until very fragrant. Be careful not to scorch the spices or they will become bitter. Remove from heat and let cool completely. Grind the spices in a coffee/spice grinder, blender or with a mortar and pestle. Store in an airtight container until ready to use.






Keyword Chinese Five Spice
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet April 4, 2013

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 60 votes (50 ratings without comment)

30 Comments

  1. Kimberly just found your site looking for Char Siu and I’m an instant fan. I’m confused by the amount of Szechwan peppercorn in this recipe. Two tsp whole or Two tsp ground? or is it Two Tablespoons whole?
    Thank you.

    Reply

  2. Question, I have never used or made this spice. Since my hubby cannot have any form of pepper, my question is this: If I omit or reduce by half the amount of pepper stated in the recipe is it going to radically affect the overall taste of the spice?
    Is pepper an integral part of the spice mix?

    Reply

    1. Hi Suzanne, yes, Chinese Five Spice consists of 5 integral spices, szechuan “peppercorns” being one of them. Omitting it will change the flavor, yes, but it’s definitely better than having your hubby become ill if he’s allergic to those :(

      Reply

      1. It might help Suzanne to know that Sichuan pepper is not actually pepper, either of the Capsicum (chilis) or Piperaceae (black, pink, green, white pepper) variety, but the fruit/husk of one of several species of Zanthoxylum, Asian prickly ash tree/shrub. Depending on the reason, a person who cannot have “pepper” may well be able to have Sichuan pepper, but CHECK WITH THE DOCTOR!

        Reply

    2. Don’t worry, Sichuan (or Szechuan) “pepper” is just a name, it is not a pepper at all. It is a dried red-brown berry from a prickly ash tree. They have a citrus,’peppery’ aroma. Their taste is unique.

      Actual Black pepper (that your medical issue is with) comes from a plant in the family of Piperaceae (a completely different species of plant). This Black peppercorn is a stone from a fruit of that plant.

      I suggest that you look up the plant, it may be free from the chemicals that cause your medical problem. Sichuan “pepper” is a vital ingredient that can not be substituted without changing the flavor of the spice blend or dish. I suggest seeking medical advice on the subject.

      If you cant eat Sichuan “pepper”, then you can forget about eating anything from the Szechuan province, they love the stuff so much that it is in almost everything they eat. 5 Spice is not 5 Spice without it.

      Reply

  4. Simplemente fantástico! Me encanta hacer mis propias mezclas de especias. Siempre compro las especias enteras y las muelo en el momento de cocinarlas; los platos son totalmente diferente, es otro nivel. Gracias por compartir. Cuidaros mucho. Saludos desde Guadalajara-España

    Reply

  7. I can’t believe how easy it is to make your own. Thanks for the tip about getting the whole spices and grinding them yourself.

    Reply

  8. Oh wow! Where has this been all my life? It is the perfect balance of flavors. I’ll be keeping this on hand at all times now.

    Reply

  10. I love the idea of making my own spice mixes. They are fresher and more fragrant. Thank you for sharing this beauty of a recipe!

    Reply

  13. 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

    Reply

    1. 5-Spice powder is cloves, fennel, cinnamon, anise seeds and Szechwan peppercorns. We used to watch a show called Yan Can Cook years ago and he made this.

      Reply

    1. Hi Andy, if you have the whole spices, yes, that is ideal for optimal flavor. Dry roast them whole, cool completely, then grind.

      Reply

  15. 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.

    Reply

    1. 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!

      Reply

    2. 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

      Reply

    3. 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

      Reply