Homemade Chinese Five-Spice Mix
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Chinese Five-Spice is one of those blends that seems simple — just five ingredients — yet it captures the essence of an entire cuisine. It’s warm, aromatic, slightly sweet, and deeply balanced, representing the harmony that defines Chinese cooking.
Homemade Chinese Five-Spice Mix
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Category
Spice Blends
Cuisine
Chinese
Author:
Dalal AlJaser
Servings
1 Cup
Prep Time
5 minutes
Cook Time
5 minutes
This blend is traditionally made from five whole spices, each symbolizing one of the five elements of flavor in Chinese philosophy: sweet, sour, bitter, salty, and spicy. Toasting the spices first brings out their essential oils, creating a more intense aroma and depth of flavor. You can grind them together to make a fine powder that lasts for months and transforms anything from roast duck and noodles to marinades and even desserts.
Ingredients
- 4 whole star anise
- 2 tablespoons whole cloves
- 4 sticks Chinese cinnamon or cassia (broken into small pieces)
- 2 tablespoons whole fennel seeds
- 2 tablespoons whole Sichuan peppercorns
- (If Sichuan peppercorns aren’t available, substitute with black peppercorns — the flavor will be slightly different but still warm and fragrant.)
Directions
- Add all the whole spices to a dry skillet over medium heat and toast for 2–3 minutes, shaking the pan often so they don’t burn. The aroma should be rich and slightly sweet.
- Transfer to a plate and let cool fully before grinding.
- Place the cooled spices in a spice grinder or blender and grind to a fine, even powder.
- Transfer to an airtight glass jar and store in a cool, dark place for up to 6 months.
Recipe Note
Use It In
- Roast duck or chicken glazes
- Stir-fried noodles or vegetables
- Beef and lamb marinades
- Stews, soups, and braises
- Cookies, cakes, and pastries for a warm, spiced aroma
Fun Fact
The five-spice blend was originally created to represent the balance of yin and yang in food. In Chinese philosophy, flavor harmony reflects life balance — and this spice mix brings that idea to your kitchen, one pinch at a time.