Chinese five spice powder is a blend of five spices (of course) and often salt. It’s great for seasoning fatty cuts of meat like pork or duck but it’s also delicious on seafood. You’ll always find some in my pantry and I love using it on all sorts of dishes! I make a large batch so I always have some on hand.
Chinese 5 Spice Powder
Some say this Chinese cuisine spice mix originated from the traditional elements: fire, water, air, earth, and space. While there may be some truth to that this spice does encompass all of the flavors. You’ll taste notes of sour, salty, sweet, and bitter in this classic recipe.
The core spices usually used are star anise, Sichuan peppercorns (or black pepper), fennel, and cassia or Chinese cinnamon. Other spices like sand ginger, cloves, turmeric, licorice, fennel seeds, or citrus peel are added too. It’s similar to garam masala with its warming spices.
Traditionally Asian cultures use Sichuan peppercorns (also known as Szechuan pepper). Originating from the Sichuan Province in China, Sichuan pepper is known for its spicy and pungent flavor profile. More modern recipes often call for black peppercorns or white pepper which are easier to find at the local grocery store.
How To Use Five Spice Powder
Maybe I’ve convinced you that Chinese Five Spice packs a flavorful punch, but how do you use it?
I often use this spice in stir fry and roasted meats or vegetables. It’s especially good mixed into a blend of fresh orange juice, lemon juice, and honey. (Not sure if this is a traditional use, but it is delicious).
You can use it as a spice rub for grilled meats like beef, chicken, or pork belly. Add it to a marinade or mix it in with grain-free breading. And of course, it works well in Chinese recipes like Asian-style BBQ pork or Peking duck. You don’t have to relegate this condiment to Chinese food though.
Some other great ways to use this spice blend:
- Sprinkled on sweet potato fries for a delicious variation
- In chicken soup to change up the flavors
- On vegetable noodles, sautéed in a pan with coconut oil and tossed with cooked chicken or shrimp for a full meal
- On roasted chicken – aromatic and flavorful
- To spice up cashew chicken lettuce wraps
- On beef and broccoli stir fry
If Five Spice isn’t your type of seasoning, check out my other spice blend recipes for one you’ll like!
Chinese Five Spice Seasoning
Servings
Equipment
Ingredients
- 2 TBSP ground star anise
- 1 TBSP black pepper
- 1 TBSP ground fennel
- 1 TBSP ground cassia cinnamon
- 1 TBSP ground cloves
- 1 TBSP Himalayan salt or sea salt
Instructions
- Mix all ingredients and store in an airtight container.
- Use within 1-2 years and store in a cool, dark place for best taste.
Nutrition
Notes
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Amp Up the Flavor
I like the above recipe because it’s quick, flavorful, and easy (because yes, I have 6 kids!). Traditionally you would use whole spices and toast them first. If you want to go the extra mile and toast them for a richer flavor, here’s how:
- Use the recipe amounts above but use whole instead of ground spices. For the cinnamon, use six 3-inch cinnamon sticks.
- Toast the spices in a skillet over medium-low heat for several minutes or until fragrant. Stir constantly to prevent burning.
- Add the spices to a coffee grinder or spice grinder and process until they’re a fine powder.
Ever tried a Chinese Five Spice seasoning? How did you use it? Leave a comment and let us know!
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