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)