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A common ingredient in traditional Chinese and Vietnamese dishes, Chinese five spice powder combines five spices in an explosion of flavor that covers all five tastes — sweet, sour, bitter, salty, and umami. Use it in this probiotic apple chutney recipe or as a spice rub for your favorite roasted meat!
What spices are in Chinese five spice?
These are the spices you need, whether whole or ground. I recommend whole for the most potent and aromatic spice mix, but ground will work in a pinch.
You’ll find common substitutions below, too.
From left to right: Szechuan peppercorns, star anise, a cinnamon stick, fennel seeds, and whole cloves.
Ingredients & Substitutions
- Cassia cinnamon – Also known as Chinese cinnamon.
- Clove – May use Mandarin orange peel instead.
- Fennel seed – This is a very flavorful spice that tastes like licorice. Feel free to use ginger root instead for a well-rounded, albeit different flavor.
- Star anise – Similar to fennel, this spice has a licorice-like, sweet yet peppery flavor. You may use anise seeds instead.
- Szechuan (Sichuan) pepper – You may use plain black pepper instead, although it won’t be the same. Szechuan pepper produces a tingly, numbing effect in the mouth when eaten, so it’s hard to find a close substitute.
Instructions
- Gather your spices.
- Optional: Toast your whole spices in a dry skillet for a few minutes until fragrant. Be careful not to burn them! Once their aroma is released, remove it from heat and let cool completely.
- Combine spices in a spice grinder, coffee grinder, or mortar and pestle. You can also use your Mockmill! (See instructions below.)
- Grind until they are a fine powder.
- Transfer to a small, air-tight container. If desired, use a fine-mesh strainer to filter out any larger particles.
- Store your Chinese five-spice powder in a cool, dark location. Use up within a matter of months for the best flavor.
I do recommend whole spices, but if any of your spices are ground, go ahead with grinding the whole ones and simply mix in the ground spices after the fact.
Using Your Mockmill
You already know I love my Mockmill. It is the easiest, cleanest, and quietest grain mill I’ve ever used… and it can grind many spices, too!
To use your Mockmill to make Chinese five spice powder, first cut the cinnamon sticks into smaller pieces. Place a small bowl or jar underneath the chute to catch the spices. Turn your Mockmill on to its finest setting. Pour all of the spices into the hopper, and watch them come out of the chute… finely ground!
To clean your Mockmill after grinding those fragrant spices, simply mill some white rice. I show you how here.
The Mockmill is a wonderful way to grind spices because it offers more control of milling grade, continuous flow, and it’s much easier to clean than your typical spice or coffee grinder!
For more information on the Mockmill, check out our Home Grain Milling 101 series. You can also visit this link for 5% off (no coupon code needed) your purchase of a Mockmill!
Recipes That Use Chinese Five Spice
- Add to this apple chutney recipe.
- Use as a spice rub for grilled meats.
- Season roasted veggies.
- Combine with olive oil and add to roasting nuts for the perfect kick of seasoning.
- Enjoy in sourdough or soaked pumpkin bread.
- Add to stir-fries.
Did you try this Chinese five spice powder recipe? If so, please give us a rating on the recipe card below. Then snap a photo and tag us on social media so we can see your Asian-inspired recipes!
3.75 from 4 votes
Chinese Five Spice Powder
A common ingredient in traditional Chinese and Vietnamese dishes, Chinese five spice powder combines five spices in an explosion of flavor that covers all five tastes -- sweet, sour, bitter, salty, and umami. Makes about 1/4 cup.
CourseSpice Mix
CuisineChinese, Vietnamese
Prep Time 5 minutes
Author Haniya Cherry
Ingredients
- 2star aniseor 1 teaspoon ground
- 1teaspoonSzechuan peppercornor 1 teaspoon ground
- 2cinnamon sticksor 1 teaspoon ground
- 12whole clovesor 1 teaspoon ground
- 1-1/2teaspoonfennel seedor 1 teaspoon ground
Instructions
Gather your spices and combine them in a spice mill, coffee grinder, or mortar and pestle. You can also use your Mockmill! (See instructions below.)
Grind until they are a fine powder.
Transfer to a small, air-tight container. If desired, use a fine mesh strainer to filter out any larger particles.
Store in a cool, dark location. Use up within a matter of months for best flavor.
Recipe Notes
Feel free to increase or decrease the amounts of certain spices to get the taste that best suits your preference!
I do recommend whole spices, but if any of your spices are ground, go ahead with grinding the whole ones and simply mix in the ground ones after the fact.
To use your Mockmill to make Chinese five spice powder, first cut the cinnamon sticks into smaller pieces. Place a small bowl or jar underneath the chute to catch the spices. Turn your Mockmill on to its finest setting. Pour all of the spices into the hopper, and watch them come out of the chute... finely ground!
Looking for more spice blend recipes? Try these!
- 2-Minute Easy Homemade Taco Seasoning Mix
- Homemade Za’atar Seasoning (Middle Eastern Spice Blend)
- Homemade Herb Seasoning Salt (Similar To Herbamare)
- Avoid Additives with 45 Homemade Dressings, Sauces, and Seasonings
This post was originally published and written by Wardee Harmon in 2o10. It was updated and republished on 4/21/21.
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We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
About Haniya Cherry
Haniya is Wardee’s oldest daughter, a Traditional Cooking School child through and through! She enjoys reading history, science and adventure memoirs and long classic novels; adventuring outside; learning about the chemistry of food; and trying new recipes. Sourdough, kefir, ginger beer, and apple chutney are her favorite ferments! She and her husband have two little boys, both born at home.
Reader Interactions
Comments
Mona says I am not suprised Wardee that you just went ahead and conquered this mystery like all the rest of them..Good for you! You are one awesome Lady and I am honored to call you friend..warm and gentle hugs from vermont
Mona, now you know how to do it, too! How do you like Five Spice Powder, BTW? What have you done with it? Here’s a {{Hug}} back to you!
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- Beth Ann says
How long does this last?
Reply
- Danielle says
Hi Beth,
About 2 to 3 years if stored properly. Here’s an article with more details on herb storage: https://traditionalcookingschool.com/food-preparation/best-way-to-store-herbs-spices/
~Danielle, TCS Customer Success Team
Reply
- Cheryl says
Chinese Five Spice is my secret ingredient in the apple pies that I bake in the fall.
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