Pungent, bitter, salty, sweet and sour, these are the flavours you'll find in every 5 spice powder. Traditionally these five are fennel, peppercorns, star anise, cloves and cinnamon in differing quantities depending on what dish you're preparing but may also include various other ingredients, cardamom and ginger for example. This recipe uses the basic five ingredients and can be made in just minutes. (See the bottom of the page for links to more of my homemade blends)
What You'll Need: (makes 5-6 tablespoons)
2 tbsp peppercorns
4 tsp fennel seed
2 tsp cloves
3 inch piece of cinnamon
tbsp = tablespoon
tsp = teaspoon
Store your Chinese five spice in an airtight jar out of direct sunlight. Use within 3 months.
Note: You could dry toast the ingredients for a few minutes before cooling and grinding. The heat really draws out the flavours and is highly recommended. Click here for info and photos on this process. (Link opens in new window)
Ingredient Note: I recommend using as many whole ingredients as you can when making this recipe. If you don't have whole to hand you can just use pre-ground powders and reduce the amounts the recipe requires by half. For example, for 2 teaspoons of whole fennel seeds you would use 1 teaspoon of pre-ground fennel. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
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