Chinese Five-Spice Recipe:

This seasoning blend is essential for Chinese cooking. The proportions can vary, but here's a common ratio based on weight, according to Red House Spice: 1 part star anise 1 part fennel seeds 1/2 part Sichuan pepper 1/2 part Chinese cinnamon ⅕ part cloves ⅕ part white pepper (optional)
Yield 20 servings

Ingredients

1/4 cup star anise: dried, star-shaped pods with a mild licorice flavor
1/4 cup fennel seeds: licorice-like flavor, whole is best, or ground
1/8 cup sichuan peppercorns: Adds a unique numbing, tingling sensation.
1/8 cup Chinese cinnamon (cassia): A little more intense than regular cinnamon. If unavailable, use Ceylon cinnamon, but half the quantity
5 teaspoons cloves: Intense, sweet, and spicy flavor

Optional ingredients +
2 teaspoons White pepper: Adds a touch of heat
2 teaspoons Sand ginger: Adds a good flavor
1 tablespoon Dried tangerine peel, Chinese cardamom, nutmeg, licorice root, etc.

1 Toast whole spices: Place whole spices (like star anise, fennel seeds, cinnamon sticks, cloves, and Sichuan peppercorns) in a dry pan over low heat until fragrant (about 1-2 minutes). Make sure to shake or stir the pan occasionally to prevent burning. Toasting helps release their essential oils and deepen their aroma.

2 Remove toasted spices from the heat and allow them to cool completely.

3 Grind the spices: Transfer the cooled, toasted spices to a spice grinder or blender and grind them into a fine powder.

4 Store: Pour the finished blend into an airtight jar or container. Store it in a cool, dry area of your kitchen away from heat or light, where it will stay fresh for up to 6 months.

notes Sichuan pepper can be replaced by regular black peppercorns, but you will miss the numbing quality.

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