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Epicurious
Bon Appétit

Five-Spice Powder

By Lisa Cheng Smith
A macro shot of five spice powder.
Photo by Chelsie Craig

This version is made with up to eight spices. It’s worth using them all for the fullest flavor.  

  

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Recipe information

  • Yield

    Makes about 1/2 cup

Ingredients

2½ (4"-long) cassia or cinnamon sticks
20 whole star anise
1 Tbsp. plus 1 tsp. whole cloves
20 slices dried sand ginger (optional)
2 Tbsp. plus 1½ tsp. Sichuan peppercorns
2½ tsp. sliced dried licorice root or fennel seeds
1 tsp. black peppercorns
1 tsp. white peppercorns (optional)

Special Equipment:

A spice mill or coffee grinder

Preparation

  1. Step 1

    Toast cassia, star anise, cloves, sand ginger (if using), Sichuan peppercorns, licorice root, black peppercorns, and white peppercorns (if using) in a small skillet over medium, tossing once, until fragrant, about 3 minutes. Let cool; grind to a powder in spice mill or coffee grinder.

    Step 2

    Do Ahead: Five-Spice Powder can be made 1 month ahead. Store airtight at room temperature.

TagsChineseEast AsianAsianCinnamonHerbs & SpicesSichuan PeppercornGluten FreeNut FreeDairy FreeVeganVegetarianKetoQuickEasyBon Appétit
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