Classic Chinese Five-Spice powder
Ingredients
- 2 tbsp star anise broken into pieces
- 1 tbsp fennel seeds
- 1 tbsp Sichuan peppercorns or cassia bark if you prefer no numbing
- 1 tbsp cloves
- 1 stick 5–7 cm cassia or cinnamon
Instructions
- Dry-toast everything gently in a pan until just fragrant — no colour.
- Cool completely.
- Grind finely.
- Sieve if you want a very smooth powder.
- Store airtight, dark, and cool (best within 2–3 months).
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