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

 

  1. 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.
  2. When spices have cooled place in a spice grinder and grind to a fine powder. Place spice blend in a tightly sealed glass jar.
  3. Add to your favorite stir fry sauces.