Chinese Five-Spice Powder recipe

Chinese Five-Spice Powder

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time
ChineseSpice BlendCondimentVegetarianVeganDairy-FreeGluten-Free

A classic spice mix from Chinese cooking that combines sweet, sour, bitter, salty, and umami (savoury) flavours. It's a fine, brown powder often used in marinades, stir-fries, and season meats and sauces. It's suitable for various diets, being gluten-free, dairy-free, and vegan-friendly.


24 Servings
(1 serving = 1 tsp)
  • 8piece
    Star Anise (broken into individual petals)
  • 1/2tbsp
    whole Cloves
  • 3in
    Cinnamon stick
  • 2tbsp
    Fennel Seeds
  • 1tbsp
    Black Peppercorns / Sichuan peppercorns


  1. Place all the spices in a dry frying pan over medium heat.

  2. Roast them while stirring and shaking the pan frequently for about 3-4 minutes, or until they become fragrant. Be cautious not to let them burn.

  3. Remove the pan from the heat, and transfer the spices to a plate to cool completely.

  4. Once cooled, grind the spices to a fine powder using a spice grinder or a mortar and pestle.

  5. Pass the ground spices through a fine sieve to remove large chunks or unground pieces. If necessary, grind these pieces again.

  6. Store the five-spice powder in an airtight container in a cool, dark place to preserve its flavour and extend its shelf life.

Tips & Tricks

  1. Use this strong spice mix carefully, as it can quickly overpower your dishes.

  2. To change the flavour, you can add spices like ginger, cardamom, or nutmeg, but the main mix usually stays the same.

  3. Grinding the spices less can result in a coarser, more rustic blend if preferred.

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Recipe by

Leena Kohli


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