I love the bold, glossy twist that hoisin sauce, sesame oil, and five spice powder bring to a simple dish. Suddenly, it has that irresistible Asian-inspired flair that keeps everyone coming back for more.

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I’m obsessed with Chinese five spice powder because it hits every corner of a dish at once: sweet, sharp, earthy, and a little tingly. The star anise brings that bold licorice snap I crave, while Sichuan peppercorns add a buzz that keeps each bite interesting.

I love how a pinch can turn plain chicken, noodles, roasted vegetables, or sticky ribs into something I actually want to hover over. Add hoisin sauce and sesame oil, and suddenly there’s that rich Asian accent I can’t stop tasting.

But the real magic? It’s punchy, unapologetic, and never boring.

Just big flavor.

Ingredients

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Star anise brings that sweet licorice vibe, bold but not candy-like.
Fennel seeds add a warm, mellow sweetness that keeps the blend friendly.
Sichuan peppercorns give a tingly pop, basically the fun part.
Whole cloves hit deep and spicy, so the mix doesn’t taste flat.
Cassia cinnamon adds cozy warmth, plus a little bite that feels richer.
It’s not “healthy food,” but these spices do pack real plant power.
You’ll notice it most on fatty meats, roasted veggies, and saucy noodles.

Ingredient Quantities

4 whole star anise (about 8 g)

1 tablespoon fennel seeds (about 7 g)

1 tablespoon Sichuan peppercorns (about 6 g)

1 tablespoon whole cloves (about 6 g)

2 tablespoons cassia cinnamon chips or 2 cinnamon sticks (about 10 g)

How to Make this

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1. Place the star anise, fennel seeds, Sichuan peppercorns, whole cloves, and cassia cinnamon in a dry skillet.

2. Toast the spices over medium heat, stirring constantly, until fragrant and slightly darkened, about 3 to 4 minutes. Watch carefully to prevent burning.

3. Transfer the toasted spices to a plate and let them cool completely to room temperature.

4. Break the cinnamon sticks into smaller pieces if using whole sticks so they fit in your grinder or mortar.

5. Grind the cooled spices in a spice grinder or heavy mortar and pestle in batches until a fine powder is achieved.

6. Sift the ground mixture through a fine mesh sieve to remove any coarse bits; regrind any large pieces and sift again.

7. Taste a pinch and adjust the balance if desired by adding a touch more fennel for sweetness or extra Sichuan peppercorn for floral citrus notes, then reblend.

8. Store the finished five spice powder in an airtight container away from light and heat for up to six months. Use to add an Asian accent with hoisin sauce and sesame oil in recipes.

Equipment Needed

1. Dry skillet or frying pan
2. Wooden spoon or heatproof spatula
3. Plate or tray for cooling
4. Spice grinder or heavy mortar and pestle
5. Fine mesh sieve or chinois
6. Small bowl or dish for catching sifted bits
7. Measuring spoons and kitchen scale
8. Airtight jar or container for storage
9. Parchment paper or silicone mat for workspace cleanup

FAQ

What is the best way to toast the spices – Toast in a dry skillet over medium heat, stirring constantly, 1 to 2 minutes until fragrant, then cool before grinding.

Can I substitute regular black pepper for Sichuan peppercorns – No, black pepper lacks the citrusy, numbing quality of Sichuan peppercorns; if unavailable, omit rather than substitute for a different profile.

How long does the powdered blend stay fresh – Stored airtight in a cool dark place, peak flavor lasts about 3 to 6 months.

Can I make a larger batch – Yes, multiply ingredients proportionally; freshly ground is best so consider small batches if you use it infrequently.

Is cassia cinnamon acceptable if I only have Ceylon cinnamon – Ceylon is milder and sweeter; you can use it but the blend will be less bold, so use slightly more if you prefer stronger cinnamon notes.

How finely should I grind the spices – Fine powder is typical for even distribution in dishes, but a slightly coarser grind adds texture and bursts of flavor.

Can I use pre-ground spices – Pre-ground spices reduce freshness and aroma; if used, increase quantity slightly and accept a less vibrant final blend.

Chinese Five Spice Powder Recipe Substitutions and Variations

Here are concise, accurate substitutions for several ingredients in your five spice blend:

Star anise: 1 to 1.5 teaspoons ground anise seed, or 1 teaspoon Chinese anise extract for similar licorice notes
Sichuan peppercorns: equal parts toasted coriander seeds plus a pinch of lemon zest, or use ground Japanese sansho if available
Whole cloves: ground allspice or a mix of equal parts ground cloves and a touch of nutmeg for rounded warmth
Cassia cinnamon chips or sticks: use equal weight of ground cassia or Ceylon cinnamon; if substituting a different cinnamon, reduce quantity slightly for sweeter Ceylon

Pro Tips

1. Toast in very short bursts and keep the pan moving so you only coax out oils and aroma, not char. If anything looks like it might burn, pull the skillet off the heat for a few seconds while you stir.

2. Let the spices cool completely before grinding. Warm seeds and bark will steam and gum up a grinder, yielding a clumpy, uneven powder instead of a light, fragrant blend.

3. If you have both a spice grinder and a mortar and pestle, use the grinder for the harder pieces like cinnamon and cloves, then finish with the mortar to awaken the aromatics and control the texture.

4. Taste as you tweak. A little extra fennel adds pleasing sweetness, while boosting Sichuan peppercorns lifts the citrusy, numbing note. Make small adjustments and mix well between additions.

5. Store in a small, opaque airtight jar in a cool spot and label with the date. Five spice is best within a few months; when the scent fades, make a fresh batch for the brightest flavor.

Chinese Five Spice Powder Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

13.71

kcal

Equipment: 1. Dry skillet or frying pan
2. Wooden spoon or heatproof spatula
3. Plate or tray for cooling
4. Spice grinder or heavy mortar and pestle
5. Fine mesh sieve or chinois
6. Small bowl or dish for catching sifted bits
7. Measuring spoons and kitchen scale
8. Airtight jar or container for storage
9. Parchment paper or silicone mat for workspace cleanup

Ingredients

4 whole star anise (about 8 g)
1 tablespoon fennel seeds (about 7 g)
1 tablespoon Sichuan peppercorns (about 6 g)
1 tablespoon whole cloves (about 6 g)
2 tablespoons cassia cinnamon chips or 2 cinnamon sticks (about 10 g)

Directions

Place the star anise, fennel seeds, Sichuan peppercorns, whole cloves, and cassia cinnamon in a dry skillet.
Toast the spices over medium heat, stirring constantly, until fragrant and slightly darkened, about 3 to 4 minutes. Watch carefully to prevent burning.
Transfer the toasted spices to a plate and let them cool completely to room temperature.
Break the cinnamon sticks into smaller pieces if using whole sticks so they fit in your grinder or mortar.
Grind the cooled spices in a spice grinder or heavy mortar and pestle in batches until a fine powder is achieved.
Sift the ground mixture through a fine mesh sieve to remove any coarse bits; regrind any large pieces and sift again.
Taste a pinch and adjust the balance if desired by adding a touch more fennel for sweetness or extra Sichuan peppercorn for floral citrus notes, then reblend.
Store the finished five spice powder in an airtight container away from light and heat for up to six months. Use to add an Asian accent with hoisin sauce and sesame oil in recipes.

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.