Chinese Five Spice is a well-rounded spice mix to have on hand that you can make in about five minutes.
Originating in Southern China, the Chinese five-spice contains star anise, fennel seeds, Szechuan peppercorns, cloves, and cinnamon. It is believed that the Chinese were attempting to produce a “wonder powder” encompassing all five elements– wood, fire, earth, metal, and water.
While the traditional Chinese Five Spice blend includes star anise, cloves, Chinese cinnamon (or cassia), Szechuan peppercorns, and fennel seeds, regional and personal preferences often lead to variations in this quintessential mix.
For example, in southern China, dried tangerine peel may replace Szechuan peppercorns, offering a hint of citrus. 🍊 Some versions might also include ginger root, nutmeg, cardamom, or even dried tangerine peel for an extra burst of flavor.
Chinese Five Spice
Equipment
- 1 spice grinder
Ingredients
- 3 whole star anise
- 1 whole cinnamon stick
- 1 tsp whole cloves
- 1 tbsp fennel seeds
- 1 tbsp Szechwan pepper corns You can substitute a mixed blend peppercorn or black peppercorns
- 1 tsp ground ginger Optional
Instructions
- Add the star anise and cinnamon to a non-stick skillet over medium-low heat, breaking the spices up as you do.
- Add the cloves, fennel, and peppercorns and toast for about 2 minutes.
- Let cool for a minute or two.
- Blend in the spice grinder, and strain through a fine strainer, adding any big pieces that did not go through the strainer back to the grinder. After a second grinding, and straining any pieces that did not make it thru you can discard.
- If using you can now add the ginger.
- Like all your spices, store in an airtight container in a cool dark place.