Chinese five spice

Posted on: October 23rd, 2009 by admin No Comments


This spice is used all over Asia and in fact round the world. It is a very tasty combination of spices and is usually bought pre-made anywhere that sells regular spices. A while ago we ran out of five spice, but had all the separate ingredients necessary, so Beans roasted and ground them up and WHOA did it taste amazing! The flavour was so much more full and intricate than what we were used to. We usually use it on duck and pork, but you can use five spice on most meats and grilled vegetables.

There are many variations of this recipe, Vietnamese five spice is a little different, and if you’re in China, it will be different in the north, south etc. If you come across another version, experiment and see what you prefer.

  • 7 g (0.25 oz) coriander seeds
  • 15 g (0.5 oz) whole cloves
  • 30 g (1 oz) cinnamon sticks
  • 30 g (1 oz) star anise
  • 30 g (1 oz) szechuan pepper
  • 30 g (1 oz) cumin seeds

Roast the whole spices in a large saucepan over medium heat until fragrant (a few minutes). Then let cool and grind to a powder. We use the coffee grinder (which had to be cleaned thoroughly!) or a mortar and pestle is great.

A versatile seasoned salt can be easily made by stir-frying common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed.

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