Homemade Chinese 5 Spice
Freshly ground Chinese five spice just hits different. It’s warm, aromatic, a little sweet, a little sharp, and way more alive than anything you’ll get from a store-bought jar. Once you make your own, the pre-ground stuff starts to taste a bit flat. This is the kind of spice blend that quietly upgrades everything it touches.
Equipment
- spice grinder, coffee grinder, or mortar & pestle.
Ingredients
- 2 tbsp fennel seeds
- 2 tsp Sichuan peppercorns
- 6 whole star anise pods
- 1 tbsp whole cloves
- 2 cinnamon sticks
Instructions
- Add fennel seeds, Sichuan peppercorns, star anise, cloves, and cinnamon sticks to a dry pan over medium-low heat. Toast for 2–4 minutes, stirring often, until fragrant.
- Remove from heat and let spices cool fully before grinding.
- Transfer to a spice grinder, coffee grinder, or mortar and pestle. Grind into a fine powder.
- Keep in an airtight jar away from heat and sunlight.
Notes
Ways to Use It
- Pork and duck rubs
- Crispy chicken wings
- Stir-fries
- Roasted vegetables
- Marinades and glazes
- Noodle dishes
Other Notes
- Freshly ground blends are more fragrant but slightly stronger, start small when seasoning dishes.
- A small batch goes a long way, so don’t over-grind more than you’ll use in a couple months.
- This spice blend works especially well in fatty meats like pork belly or duck.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife