Authentic Chinese Five Spice Powder
Vegan spice mix · Serves 1 · Ready in 15 min
Warm, fragrant and deeply aromatic, this homemade five spice powder balances sweet star anise and cinnamon with the floral heat of Sichuan pepper, earthy cloves and anise-scented fennel — far more vivid than anything from a jar. Toast and grind the whole spices yourself and you will taste the difference immediately. Use it to season stir-fries, braises, marinades and roasted vegetables.
Details
- Author: CuisineSavvy
- Cuisine: Chinese
- Course: Spice Mix
- Servings: 1
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Diet: Vegan
Nutritional Values
This recipe is entirely plant-based as written — no animal ingredients are present in traditional five spice powder, so no swaps were needed. Star anise contributes anethole, a compound with reported antimicrobial properties. Sichuan peppercorns (used here in place of the black pepper sometimes found in commercial blends) add hydroxy-alpha-sanshool, which gives the characteristic gentle numbing sensation, alongside antioxidant compounds. The blend contains no added salt, making it a useful flavour-builder for low-sodium cooking. Because only a small quantity is used per serving, the nutritional contribution per portion is modest, but the depth of flavour these spices provide means less fat and salt are needed elsewhere in a dish.
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Ingredients
Instructions
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Authentic Chinese Five Spice Powder Warm, fragrant and deeply aromatic, this homemade five spice powder balances sweet star anise and cinnamon with the floral heat of Sichuan pepper, earthy cloves and anise-scented fennel — far more vivid than anything from a jar. Toast and grind the whole spices yourself and you will taste the difference immediately. Use it to season stir-fries, braises, marinades and roasted vegetables. Ingredients [ ] 3 whole star anise [ ] 1 tsp fennel seeds [ ] 1 small cinnamon stick (about 5 cm) or 1 tsp ground cassia [ ] ½ tsp whole cloves [ ] 1 tsp Sichuan peppercorns (or substitute black peppercorns) Instructions [ ] 1. Place a dry frying pan over a medium-low heat and allow it to warm up for about 30 seconds. [ ] 2. Add the star anise, fennel seeds, cinnamon stick (broken in half if needed), cloves, and Sichuan peppercorns to the dry pan. [ ] 3. Toast the spices, stirring constantly, for 2–3 minutes. [ ] 4. When the spices are fragrant and very lightly darkened — and before they scorch — tip them immediately onto a plate. [ ] 5. Leave the toasted spices on the plate to cool completely. [ ] 6. When the spices are fully cool, transfer them to a spice grinder or pestle and mortar. [ ] 7. Grind to a fine, even powder. [ ] 8. Sieve the powder through a fine-mesh sieve into a bowl, discarding any coarse husks left behind. [ ] 9. Transfer the five spice powder to a clean, dry, airtight jar or tin. [ ] 10. Seal the jar and store it in a cool, dark cupboard for up to 6 months, though the flavour is best within 3 months. [ ] 11. Use ½–1 tsp to season a dish for four people; it works well stirred into marinades, rubbed onto tofu or tempeh before roasting, added to braises, or mixed into dumpling fillings. https://www.cuisinesavvy.com/recipe/authentic-chinese-five-spice-powder
External Recipes
- Five Spice Powder (Health Score: 75)
HealthScore: 89
Five whole spices, no oil, no salt, no fillers — this is as clean as a pantry ingredient gets. Bear in mind it's a seasoning used in tiny amounts, so it contributes almost no fibre or macronutrients on its own; its real value is flavouring whole-food dishes like roasted tofu or braised tempeh.