Spice Blends: Chinese Five Spice Powder
*You only want to use the pink husk or skin of the Szechuan peppercorns. The hard black seed inside has little flavor and will make the spice mix gritty.
*You’ll want to use thin pieces of cassia cinnamon- if its to thick to easily break with your hands then it can break a spice grinder. Ground cinnamon will also work although the flavor won’t be as intense.
*For South China-style five spice use Saigon cinnamon instead of cassia and orange peel instead of cloves
- 8 star anise, broken into pieces
- 1 tsp whole cloves
- 1 4” stick cassia cinnamon, broken into little pieces
- 1 tbsp fennel seed
- 2 tsp Szechuan Peppercorns- deseeded
- In a small frying pan heat the star anise, cinnamon, cloves and fennel over medium for 3 to 5 minutes or until the fennel seeds begin to darken. Remove from heat and add the Szechuan peppercorns.
- When spices have cooled place in a spice grinder and grind to a fine powder. Place spice blend in a tightly sealed glass jar.
- Add to your favorite stir fry sauces.