The Washington Post

Five-Spice Powder

Five-Spice Powder 24.000

Tom McCorkle for The Washington Post; food styling by Carolyn Robb for The Washington Post

Aug 10, 2020

This aromatic blend, often referred to as Chinese five-spice, can be used in savory as well as sweet applications. Try it rubbed on grilled meat or in your favorite spice cake.

For more spice blend recipes and ideas for how to use them, see this story over on Voraciously.

Make Ahead: The spice blend can be stored at room temperature for up to 24 months.


Servings:
24

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 servings; makes about 1/4 cup

Ingredients
  • 1 cinnamon stick (3 inches long)
  • 2 tablespoons fennel seeds
  • 1 tablespoon Sichuan peppercorns
  • 1 teaspoon whole cloves
  • 4 whole star anise

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Directions

Toast the cinnamon, fennel seeds, Sichuan peppercorns, cloves and star anise in a small, dry skillet over low heat until fragrant. Let cool.

Transfer to a blender or spice grinder, and grind all the spices into a fine powder. Store in a sealed container away from heat or light.


Recipe Source

Adapted from thewoksoflife.com.

Tested by Becky Krystal.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per 1/2-teaspoon serving: 2


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1mg 0%

Total Carbohydrates: 0g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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