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Classic Chinese Five-Spice powder

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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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