Why turn to the store for spice blends when you can make your own fresher and cheaper Chinese Five Spice blend at home? Used commonly in Asian cuisine, it works to achieve a balance of flavors for making dishes such as meat, poultry, seafood, soups, and desserts come to life. This versatile spice is simple to make at home and will make for a pantry staple. It certainly is in ours!
What is the Chinese Five Spice blend?
As the name suggests, Chinese Five Spice is traditionally a blend of five particular spices (although the recipe can differ regionally and in different homes/restaurants). It is used in many Asian culinary traditions and has deep roots in Chinese cuisine. The spice consists of star anise, cloves, fennel, cinnamon, and Sichuan peppercorns.
The combination of spices in the Chinese Five Spice blend reflects the traditional Chinese philosophy of balancing the five flavors—sweet, sour, bitter, salty, and umami—in a dish. Each of the five spices contributes its unique flavor profile, creating a harmonious and flavorful blend that enhances many simple and sophisticated dishes. We’re always finding new ways to incorporate it in the kitchen.
Ingredients
The only kitchen appliance you’ll need is a spice grinder to blend your spices into a powder. You can use a mortar and pestle if you prefer a more hands-on method, but know that it will be harder to grind everything (especially the cinnamon) into a fine spice. Starting with whole, fresh spices will make for the most vibrant flavor.
Star Anise– This star-shaped spice with a strong, licorice-like flavor adds a touch of sweetness and aromatics.
Sichuan Peppercorns– Not to be confused with black peppercorns, this spice has a flavor all its own. Sichuan peppercorns are not true peppercorns but rather the dried husks of the prickly ash tree containing citrusy and floral notes. If you can’t find them at your local grocery store, try Amazon or a grocer specializing in Middle Eastern, Asian, or Indian foods.
Whole Cloves– With their pungent and slightly bitter flavor containing hints of sweetness and warmth, they add complexity to the blend.
Fennel Seeds– They have a mild, slightly sweet flavor with a subtle hint of licorice. They contribute a refreshing and aromatic note to the blend.
Cinnamon Stick– An unmistakable flavor, it adds warmth and sweetness to the spice blend, with a hint of spiciness.
Salt (optional)- If you’re using your spice blend for rubs or marinades, consider adding salt to the mix ahead of time.
Storing & Using
For best storage practices, keep your homemade spice blend in an airtight container away from direct sunlight. It will technically keep for years, but the flavor will diminish with time. I like to make a batch that will last me 6 months to a year for the optimum flavor.
Traditionally, Chinese Five Spice is used most often in oriental dishes including pork or duck, but we’ve found countless savory and sweet dishes it works well in.
Try it on spare ribs, as a rub for braised pork belly, in a stir fry, in a marinade for tofu, as a dry rub for chicken, sprinkled onto roasted veggies or potatoes, to season nuts, in a rub for roasted duck, on baked fish, in a sauce for noodles, and more.
As far as sweet recipes go, a little goes a long way in recipes such as cookies, crisps, custards, truffles, sweet breads, poached fruit, or rice pudding.
FAQs (Frequently Asked Questions)
Absolutely. That’s much of the fun of making spice blends at home.
The flavor and sensation of these peppercorns are pretty unique, but if you need a substitute in a pinch, try using equal parts ground ginger and black peppercorns.
You can, but whole spices will bring the freshest and fullest flavor to your blend.
More From Scratch Recipes
Making food from scratch helps our household save money and eat healthier. Check out more recipes we love.
Chinese Five Spice Blend
Equipment
- spice grinder or mortar & pestle
Ingredients
- 1 cinnamon stick 4" long
- 6 star anise, whole
- 2 tbsp Sichuan peppercorns, whole
- 2 tbsp cloves, whole
- 1 tbsp fennel seeds
- 1 tbsp salt *optional for rubs/marinades*
Instructions
- Add cinnamon stick, star anise, Sichuan peppercorns, cloves, and fennel seeds to a small, dry skillet.
- Heat the spices over medium heat until fragrant, stirring them frequently. This only takes minutes, and they can burn quickly, so stay nearby.
- Remove the pan from heat and allow the spices to cool.
- Place the spices into a grinder and grind them into a fine powder.
- If you want to add salt to your mix, transfer the blended spices to a small bowl and stir in the salt.
- Your spice is ready to use! Store it in an airtight container in a dark location to maintain peak flavor.
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