5 from 34 votes
Homemade Five Spice Powder (五香粉)
This recipe explains how to make Homemade Five Spice Powder, a balanced blend of star anise, fennel seeds, cassia cinnamon, Sichuan pepper, cloves, and optional white pepper. The spices are toasted to release aroma, ground finely, and sieved to create a versatile powder that can enhance many dishes with its warm, aromatic notes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
5
tablespoons
Course:
Condiments
Cuisine:
Chinese
Ingredients
- 10 g star anise
- 10 g fennel seeds
- 5 g cassia cinnamon or Chinese cinnamon
- 5 g Sichuan pepper
- 2 g cloves
- 2 g white pepper optional
Instructions
- Separate the pods of star anise. Remove any black seeds and stems from the Sichuan pepper.
- Put all the spices into a cool pan, toast over medium-low heat until fragrant (The colour of the fennel seeds darkens a little and you’d hear some popping sound). Remove from the pan and leave to cool completely.
- Add toasted spices to a spice grinder (or a mini blender). Mill until fine powder appears.
- Pass through a fine sieve to remove any remaining bits.
- Store the powder in an airtight jar away from direct sunlight. It can be used for up to a year (or longer if its aroma stays strong).
Cup of Yum
Notes
- This five spice powder works best when made fresh and stored in an airtight jar away from direct sunlight to maintain its aroma for up to a year.
- Use the powder to season meats, stir-fries, or marinades for a balanced blend of warm and aromatic flavors.