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Make Your Own Chinese Five Spice - Spice Magic #55
July 03, 2015

How to Make Your Own Five Spice and
Add Fab Flavours and Aromas to Your Chinese Cooking


3rd July 2015 -- Issue #55

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Chinese 5 Spice

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Five Spice Recipe

If you're into Chinese and Asian cooking, then this homemade 5 spice recipe is a must! This easy to make blend of traditional spices is super versatile and will add authentic flavours and add mouthwatering aromas to all your Far Eastern recipes.

Ingredients: (makes about 5-6 tbsp)

3 tbsp black peppercorns
4 tsp fennel seeds
1 tsp whole cloves
6-8 star anise
1 x 4 inch cinnamom stick

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon and star anise

  • Finely, grind the cinnamon and star anise pieces along with the fennel, peppercorns and cloves

  • Sieve into a bowl. Regrind any bits that didn't go through the sieve

That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Note: Toasting the ingredients prior to grinding will add even more flavour to your finished blend.

See further down the page for tips on toasting and grinding ingredients.

Click here for a large collection of my other seasonings from all around the globe.

Spice Magic - Recipe Book

Special Offer

I've reduced the price to only $5 exclusively
for my newsletter subscribers.

This is my new downloadable recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It comes with 4 bonus books all written by me!

Click For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

Pass It On

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If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

Until Next Week,

Jason -

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