Five spice powder is one of the essential base seasonings for much of Chinese cooking. A little of this pungent mix goes a long way, giving dishes a balanced hit of sweet, savory, bitter, and sour. More about what it is, how it's used, and a recipe for making it yourself after the jump...
The traditional spices that go into this mix are star anise, Szechuan peppercorns, fennel, cassia, and clove. Cassia is a relative of cinnamon and slightly more bitter. Combined together, these spices create a balance of flavors, heats, and mouth sensations meant to enhance the qualities in the dish without overwhelming it.
Five-spice powder is a fantastic addition to savory meat dishes, and we often use it in marinades or dry-rubs for beef, duck, and pork. We'll also add a pinch to vegetable stir fries, rice dishes, and even some baked goods for the unexpected and warming flavors.
You can buy commercially-made spice blends from companies like McCormick's and Penzeys. For guaranteed freshness and the best flavor, try making it yourself!
What are your favorite uses for five-spice powder?
Chinese Five-Spice Blend
Makes roughly 1/4 cup
2 whole star anise
2 teaspoons Szechuan peppercorns (or generic peppercorns)
1 teaspoon cloves
1 teaspoon fennel
1 teaspoon coriander seed (optional)
1 cassia or cinnamon stick, broken into a few pieces
In a dry pan over medium heat, toast the anise, peppercorns, cloves, fennel, and coriander (if using) until fragrant. Swirl the pan gently and toss the seeds occasionally to prevent burning. Allow to cool.
Add the seeds and cinnamon sticks to a spice grinder. Grind for twenty seconds until a fine powder is formed. If large pieces remain, grind for another 5 - 10 seconds.
Store the blend in an airtight spice jar out of the light. It's best to make small batches so that the blend is still very fresh when you use it, but the spice blend will also store for several months.
Related: DIY Recipe: Garam Masala
(Image: Emma Christensen for the Kitchn)
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I like baking with this, too; I use it in muffins and frosting for spice cakes.
I did braised lamb shanks with a five-spice recipe that people still give me compliments on two years after that particular dinner party. I always try to tell them - it wasn't me, it was the spice mix.
The other thing I love about spice mixes is after you use your coffee grinder to make the mix, your coffee has a lovely hint of the spice mix for a few days. Mmmmm.
faith, i agree about five-spice in baked goods; it makes things more interesting than just using cinnamon or something like that. i also love it on warm rice pudding.
At the restaurant I used to cook at, we had a 5-spice seasoned duck breast on the menu. It was served with a potato-parsnip puree, and deep fried spinach. It was absolutely amazing.
Thanks for the recipe! I like making my own spice and seasoning mixes, but for some reason, hadn't thought of doing this.
I add a dash or two to my pumpkin spice bread. It adds an interesting contrast to the sweetness of the pumpkin.
I hadn't used my jar of five-spice for a while. I was making shrimp the other night and decided to coat it with five-spice powder, it turned out yummy !!!
I like to use 5-spice blend in place of cinnamon or nutmeg in dishes like homemade applesauce, fruit crisp, and bread pudding.
Can you use a food processor or mortar and pestle for this? I'm not sure what a "spice grinder" is.
I actually do not care for Chinese 5-Spice. I'm not sure if I've developed a taste-aversion to it or what. But, I know in an instant if any dish is flavored with it, and have a hard time enjoying the flavor of the food past the flavor of the spice.