Homemade Chinese Five-Spice Powder
A fragrant, freshly toasted blend of star anise, Sichuan peppercorns, fennel, cloves and cassia cinnamon that beats store-bought jars by a mile. Ready in 15 minutes and perfect for roast meats, braises, marinades and stir-fries.
- Prep
- 5 min
- Cook
- 5 min
- Wait
- 10 min
- Total
- 20 min
- Makes
- About ⅓ cup (40 g), roughly 24 one-half-teaspoon servings
Steps
Before you start
- Use whole spices, not ground, for the best aroma.
- Break the cinnamon stick into small pieces so it grinds evenly; a hard stick can strain a blade grinder.
- Have a clean, dry spice grinder (or mortar and pestle) and a fine-mesh sieve ready.
- Clean out any coffee or other strong-smelling residue from the grinder first (grind a spoonful of dry rice and discard it).
Prep the spices
- Break the star anise into pieces and the cinnamon stick into ½-inch (1 cm) bits.
- Pick any black seeds and twigs out of the Sichuan peppercorns.
- Measure everything into one small bowl.
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Ready when: Cinnamon pieces are small enough to fit easily in the grinder.
Tip: Cassia is the classic choice; it is bolder and sweeter than Ceylon cinnamon.
Toast the spices
- Heat a dry 8-inch (20 cm) skillet over medium-low heat for 1 minute.
- Add all the spices and toast, stirring or shaking the pan constantly, for 2–3 minutes.
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Ready when: The spices smell strongly fragrant, the fennel seeds darken a shade, and a faint wisp of aroma rises. Do not let them smoke.
Tip: Pull the pan off the heat at the first strong aroma; scorched spices turn bitter.
Cool completely
- Tip the spices onto a plate in a single layer and let them cool for 10 minutes.
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Ready when: Spices are room temperature and snap easily when pressed.
Tip: Grinding warm spices releases oils and can clump the powder.
Grind to powder
- Grind in the spice grinder in 15-second pulses, shaking the grinder between pulses, for about 1 minute total, until a fine powder forms with no large fragments.
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Ready when: The powder looks uniformly fine and reddish-brown, with only a few tiny bits left.
Tip: If your grinder is small, grind in two batches for an even result.
Sift and store
- Push the powder through a fine-mesh sieve into a bowl, re-grinding any coarse bits and sifting again.
- Stir well, then spoon into an airtight jar and label with today's date.
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Ready when: Nothing coarse is left in the sieve except a pinch of fibrous husk to discard.
Tip: Tough cinnamon and clove husks may stay behind; discard them rather than over-grinding.
Good to know
Tips
- Use about ½ teaspoon per 1 pound (450 g) of meat for rubs and marinades; it is potent.
- Toast on low heat and keep the spices moving so they brown evenly without burning.
- Double the batch only if you will use it within 3 months.
- Add to dishes early in braises, but late in stir-fries, to keep the aroma bright.
Make ahead
"Make up to 3 months ahead. The aroma is strongest in the first few weeks."
Storage & reheating
Room temperature: keep in an airtight jar away from heat and light for up to 3 months for best flavor (up to 6 months with gradually fading aroma). Fridge: not needed. Freezer: up to 1 year in a sealed container; no thawing required, just measure and use.
Substitutions
- Sichuan peppercorns → Black peppercorns, same amount. You lose the tingly numbing quality; the blend will be hotter and less floral.
- fennel seeds → Anise seeds, 2 teaspoons (4 g). Stronger licorice flavor; use a bit less.
- cassia cinnamon stick → Ceylon cinnamon stick, same weight. Milder and more delicate; the blend will taste less warm.
- whole cloves → Allspice berries, ½ teaspoon (1 g). Gives a softer, similar warm note.