Chinese Five Spice

Ingredients

• 10 (or 2 tablespoons ground)star anise
• 2½ teaspoons whole (or 1½ tablespoons ground)fennel seeds
• 2 teaspoons whole (or 2 teaspoons ground)Sichuan peppercorns
• 1 small stick (or 1 teaspoon ground)cinnamon
• 6 whole (or ¼ teaspoon ground)cloves

Instructions

1. 1

   Toast the spices

   Toast the whole spices in a dry frying pan over a medium-high heat until very fragrant. Watch them closely: scorching can make the spices bitter.

2. 2

   Cool completely

   Take the pan off the heat and leave the spices to cool completely.

3. 3

   Grind the blend

   Grind the cooled spices using a coffee or spice grinder, a blender, or a mortar and pestle.

4. 4

   Store the mixture

   Transfer the ground blend to an airtight container and keep it there until ready to use.

What is Chinese five spice?

Chinese five spice is a fragrant seasoning blend associated with Chinese cooking. Its name refers to the traditional idea of balancing five flavour profiles; blends and proportions can vary.

This version combines star anise, fennel, Sichuan peppercorns, cinnamon and cloves. Toasting the whole spices before grinding brings their aromas forward and gives the blend a freshly made character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 11 calories, 0g protein, 2g carbs, 0g fat.

The carbohydrates and fibre come mainly from the aromatic spices, while their small amounts of fat and protein contribute little per serving. Use a light hand when seasoning a meal, and balance a spiced main with vegetables and a plain grain such as rice.

Why use whole spices?

Whole spices: they are toasted together, then ground, so each brings its aroma to the finished blend. The recipe also gives ground-spice alternatives if you do not have whole spices to hand; skip the toasting step when using those.

How to toast them without scorching

Dry pan: use no oil and heat it over a medium-high setting. Keep an eye on the spices and take the pan off the heat once they smell very fragrant; do not wait for them to darken or smoke.

Grinding and texture

Cool first: let the toasted spices reach room temperature before grinding. This helps avoid trapping heat in the grinder and makes the spices easier to handle.

Choose your tool: a coffee or spice grinder, blender or mortar and pestle will all work. Grind until the blend is as fine as you like, then transfer it to an airtight container.

Ways to use the blend

Savoury dishes: use a small pinch to season meat, tofu or vegetables, adding it gradually so the aromatic spices do not overpower the other flavours.

Beyond savoury cooking: the sweet, warming notes can also complement baked goods. Store the blend sealed between uses to help preserve its aroma.

Recipe notes & tips

• Toast the spices in a dry pan rather than adding oil.
• Stay close to the pan, as the small spices can scorch quickly.
• Let the spices cool completely before grinding.
• Grind only as finely as your intended use requires.
• Use a clean, dry container to store the finished blend.

Variations

• Ground-spice shortcut: use the listed ground alternatives and skip toasting.
• Finer blend: grind the cooled spices for longer for a smoother powder.
• Coarser blend: stop grinding sooner for a more textured seasoning.
• Gentler flavour: add a small pinch to your dish, taste, then adjust.
• Fresh batch: make only as much as you expect to use while it is aromatic.

Common mistakes to avoid

• Scorching the spices: remove the pan from the heat as soon as they smell very fragrant.
• Grinding while hot: let the toasted spices cool completely first.
• Adding oil to the pan: toast the spices dry as directed.
• Over-grinding: stop when the blend reaches the texture you want.
• Leaving the blend exposed: keep it in an airtight container between uses.

How to store

Keep the ground blend in an airtight container in a cool, dry cupboard. For the best aroma, use it while it still smells fragrant; discard it if it develops an unusual smell or appearance.

Frequently asked questions