I love how one small spoonful of Chinese five spice powder brings sweet, savory, earthy depth to marinades, stir fries, roasted meats, and noodles. This blend is bold, fragrant, and powerful enough to make a simple dish feel unforgettable.

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I’m obsessed with Chinese five spice because it hits like a whole pantry in one spoonful. Star anise brings that licorice snap I crave, while Sichuan peppercorns add a tingly, citrusy edge that makes everything taste louder.

I love how it swings from sweet to bitter to savory without asking permission. And that’s exactly why I keep it around for stir-fries, braised meats, roasted duck, noodle bowls, even crispy tofu.

Big flavor. No boring bites.

This simple, traditional blend has the bold, punchy character I want when dinner needs real backbone, attitude, and that unmistakable Chinese and Vietnamese restaurant-style depth.

Ingredients

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Star anise brings that bold licorice vibe you’ll smell the second it hits heat.
Sichuan peppercorns add tingle, warmth, and that tiny buzz five spice is known for.
Fennel seeds taste sweet and cozy, kind of like softer licorice without yelling.
Cassia cinnamon gives the mix its warm backbone, spicier and stronger than regular cinnamon.
Cloves are tiny but intense, adding deep sweetness and a little old-school holiday mood.
Basically, these spices balance sweet, warm, sharp, and numbing without feeling messy.
Plus, grinding them fresh makes the powder smell way better than store-bought stuff.

Ingredient Quantities

1 tablespoon whole star anise (about 4 to 6 stars)

1 tablespoon Sichuan peppercorns

1 tablespoon fennel seeds

1 tablespoon ground cassia cinnamon or broken cassia sticks

1 teaspoon whole cloves

How to Make this

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1. Measure all ingredients: 1 tablespoon whole star anise, 1 tablespoon Sichuan peppercorns, 1 tablespoon fennel seeds, 1 tablespoon cassia cinnamon (broken sticks or ground), and 1 teaspoon whole cloves.

2. If using cassia sticks, break them into small pieces so they toast and grind evenly.

3. Heat a dry skillet over medium heat until warm but not smoking.

4. Add star anise, Sichuan peppercorns, fennel seeds, cassia pieces, and whole cloves to the skillet.

5. Toast the spices, shaking the pan or stirring frequently, until fragrant and slightly darker, about 2 to 4 minutes. Watch closely to prevent burning.

6. Remove the skillet from heat and let the spices cool completely on a plate or baking sheet.

7. Grind the cooled spices in a spice grinder or mortar and pestle to a fine powder. If using preground cassia cinnamon, add it after grinding the whole spices and blend briefly.

8. Sift the powder through a fine mesh sieve to remove any large fragments; regrind any large pieces and sift again if needed.

9. Transfer the finished five spice powder to an airtight container and store in a cool, dark place for up to 6 months for best flavor.

Equipment Needed

1. Measuring spoons (tablespoon and teaspoon)
2. Small kitchen scale or measuring cups (optional for accuracy)
3. Dry skillet or sauté pan
4. Heat-resistant spatula or wooden spoon
5. Plate or baking sheet for cooling
6. Spice grinder or mortar and pestle
7. Fine mesh sieve or chinois
8. Small bowl for catching sifted fragments
9. Airtight container or glass jar with lid
10. Funnel or small spoon for transferring powder

FAQ

What is the best way to grind the spices into a fine powder? Toast the whole spices lightly in a dry pan until aromatic, cool, then grind in a spice grinder or mortar and pestle to a fine powder. Sift if you want an extra-smooth texture.

Can I use regular cinnamon instead of cassia? Regular Ceylon cinnamon is milder and sweeter, so use cassia for the traditional robust flavor profile. If you must substitute, reduce the amount slightly to avoid overpowering the blend.

How should I store the five spice powder and how long will it keep? Store in an airtight container in a cool, dark place. It keeps best for 6 to 12 months, losing potency over time rather than becoming unsafe.

Can I omit any ingredient or change the ratios? You can tweak ratios to taste, for example more star anise for licorice notes or more Sichuan peppercorns for numbing citrusy notes. Omitting a whole category will alter the signature balance, so adjust carefully.

Do I need to toast the spices before grinding? Toasting enhances aroma and deepens flavor, so it is recommended for the best result, but you can skip it if you are short on time.

What dishes work best with Chinese five spice powder? It is excellent on roasted or braised meats, in marinades, stir fries, spice rubs, and baked goods that welcome warm, aromatic notes like mooncakes or spiced cookies.

Chinese Five Spice Powder Recipe (Simple & Traditional) Substitutions and Variations

Star anise: substitute with 1 to 2 teaspoons ground anise seed for similar sweet licorice notes; or use 1 teaspoon ground fennel plus 1/4 teaspoon cassia for a rounded profile; or omit if unavailable and increase cinnamon slightly.
Sichuan peppercorns: substitute with 1 teaspoon ground white pepper for mild citrusy heat; or 1/2 teaspoon black pepper plus 1/4 teaspoon lemon zest for a bright bite; or use 1 teaspoon toasted sansho powder if accessible.
Fennel seeds: substitute with 1 teaspoon anise seed or 1 teaspoon ground dill seed for a similar sweet herbal flavor; or use 3/4 teaspoon ground coriander for a warmer, citrusy alternative.
Cassia cinnamon: substitute with equal-part Ceylon cinnamon for a sweeter, milder taste; or use 3/4 the amount of regular baking cinnamon if stronger flavor is undesired; or combine 1/2 teaspoon ground nutmeg with 1/2 teaspoon ground allspice for complexity.

Pro Tips

1. Toast in small batches and stay by the stove. Whole spices can go from fragrant to bitter very quickly, so keep the heat medium and keep the pan moving.

2. Cool completely before grinding. Warm spices release oils that make a paste in the grinder and give uneven texture. Spread them out on a plate to speed cooling.

3. Use a pulse method when grinding. Short bursts let you check texture so you can stop at the fine powder you want without overheating the grinder or turning oils rancid.

4. Mix in any preground cassia after grinding the whole spices. That way the whole spices determine the fresh aroma and the powdered cassia blends uniformly without overprocessing.

5. Store in small airtight jars and label with the date. Freshness fades, so keep only enough for a few months and replenish often for the brightest flavor.

Chinese Five Spice Powder Recipe (Simple & Traditional)

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Measuring spoons (tablespoon and teaspoon)
2. Small kitchen scale or measuring cups (optional for accuracy)
3. Dry skillet or sauté pan
4. Heat-resistant spatula or wooden spoon
5. Plate or baking sheet for cooling
6. Spice grinder or mortar and pestle
7. Fine mesh sieve or chinois
8. Small bowl for catching sifted fragments
9. Airtight container or glass jar with lid
10. Funnel or small spoon for transferring powder

Ingredients

1 tablespoon whole star anise (about 4 to 6 stars)
1 tablespoon Sichuan peppercorns
1 tablespoon fennel seeds
1 tablespoon ground cassia cinnamon or broken cassia sticks
1 teaspoon whole cloves

Directions

Measure all ingredients: 1 tablespoon whole star anise, 1 tablespoon Sichuan peppercorns, 1 tablespoon fennel seeds, 1 tablespoon cassia cinnamon (broken sticks or ground), and 1 teaspoon whole cloves.
If using cassia sticks, break them into small pieces so they toast and grind evenly.
Heat a dry skillet over medium heat until warm but not smoking.
Add star anise, Sichuan peppercorns, fennel seeds, cassia pieces, and whole cloves to the skillet.
Toast the spices, shaking the pan or stirring frequently, until fragrant and slightly darker, about 2 to 4 minutes. Watch closely to prevent burning.
Remove the skillet from heat and let the spices cool completely on a plate or baking sheet.
Grind the cooled spices in a spice grinder or mortar and pestle to a fine powder. If using preground cassia cinnamon, add it after grinding the whole spices and blend briefly.
Sift the powder through a fine mesh sieve to remove any large fragments; regrind any large pieces and sift again if needed.
Transfer the finished five spice powder to an airtight container and store in a cool, dark place for up to 6 months for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.