Chinese Five Spice Powder

Warming and pungent spice mix used in Chinese cooking. Made by grinding equal parts of fennel seeds, szechuan peppercorns, star anise, cinnamon and cloves.

Curry Powder

Chinese Five Spice is a sweet spice mix used in Asian cooking. It is particularly complimentary to fatty meats like port or duck, where it can be mixed with salt and used as a seasoning before roasting. It can also be sprinkled over stir fried vegetables or added to baking recipes for some pungent warmth.

cooking time
3½ tablespoons / 55ml
Chinese Five Spice Powder


  • 3 parts fennel seeds (1 tablespoon)
  • 3 parts szechuan peppercorns (1 tablespoon)
  • 3 parts star anise (1 tablespoon)
  • 3 parts ground cinnamon (1 tablespoon)
  • 1 part cloves (1 teaspoon)


  1. Heat a small, heavy-based frying pan over a medium heat. Add the whole spices and dry fry for 1 – 2 minutes, or until they release a fragrant aroma. Turn off the heat when done.
  2. Tip the toasted spices into a spice grinder and grind until finely ground (if you do not have a spice grinder, then use a pestle and mortar or the small bowl of a food processor).
  3. Combine the toasted spices with the remaining ingredients in a clean and dry jam jar / airtight container. Seal, and give the jar a good shake until all the spices are evenly mixed. Store in a cool, dark cupboard. Use within a month for full potency.

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