Chinese Five Spice Powder Recipe

By:

Meathead

five spices in five containers

If you want to add an Asian accent to a dish, there are three ingredients, any one of which will do the job: Hoisin sauce, sesame oil, and five spice powder. Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice. If you don’t want to bother making your own, it is available in the spice or Asian section of better super markets, and Penzeys.com has a good one.

As background for this recipe, please read my article on the Science of Rubs.

Chinese Five Spice Recipe


five spices in five containers
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.71 from 54 votes
You will find by adding Hoisin sauce, sesame oil, and five spice powder you can create an Asian accent to a dish

Course: Sauces and Condiments
Cuisine: Asian, Chinese
Difficulty: Easy

Makes:

Servings: 16 teaspoons

Takes:

Prep Time: 10 minutes

Ingredients

  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground clove
  • 1 tablespoon ground fennel seed
  • 1 tablespoon ground Szechwan peppercorn
  • 1 tablespoon ground star anise
Optional. Some commercial blends can't count and add black pepper, ginger, nutmeg, and licorice. I usually add 1 teaspoon each of ginger and nutmeg.
 

Method

  • If you have only whole cloves, fennel seed, Szechwan peppercorns, or star anise, you can grind them in a spice grinder or a mortar and pestle. I use a coffee grinder. Whole seeds grind down to much less volume, so use about 1.5 times the quantity before grinding. In other words, if you don't have fennel seed powder, start with 1 ½ tablespoons of fennel seeds, and grind them to powder. You might need 2 tablespoons of star anise seeds to make 1 tablespoon of powder. You don't have to be precise in making this blend.

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Published On: 12/11/2016 Last Modified: 4/16/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.


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