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Chinese Five Spice Recipe

five spices in five containers
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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


Servings: 16 teaspoons


Prep Time: 10 minutes


  • 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.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • 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.