Homemade Chinese Five Spice Powder
Toast and grind cinnamon, cloves, fennel, star anise, and Szechuan peppercorns into fragrant five spice powder. Quick to make at home and fresher than store-bought versions. Ideal for seasoning roasted meats, braised dishes, and Asian-inspired cooking.
Ingredients
- 1 stick cinnamon, whole, about 3 inches long
- 1 teaspoon cloves, whole
- 1 tablespoon fennel seeds, whole
- 6 pod star anise, whole
- 3 teaspoon Szechuan peppercorns, wholewhite pepper1 teaspoonsubstitution
different heat profile
Instructions
- 1
Place cinnamon stick, cloves, fennel seeds, star anise pods, and Szechuan peppercorns in a spice grinder, coffee grinder, or mortar and pestle.
- 2
Grind into a fine powder.
- 3
Store in an airtight jar.
Tips
Toast spices lightly before grinding for deeper flavor and easier grinding.
Grind in batches if using a mortar and pestle for more uniform powder.
Use within 6 months for best flavor intensity.
Good to Know
Airtight jar at room temperature, away from heat and light. Best within 6 months.
Make up to 1 week ahead and store in airtight container.
Common Mistakes
Grind to coarse texture to avoid losing aromatic volatile oils to heat buildup.
Skip toasting if using pre-ground spices to avoid burning.
Substitutions
different heat profile