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Pantry Staples

Five-Spice Powder

Star anise, fennel seed, cinnamon, cloves, and Sichuan peppercorns ground together into a warm, sweet-smelling spice blend for pork, duck, and glazes.

Why you'll love Five-Spice Powder

This is the five-spice blend from the Crispy Pork Belly Bites, made four times over so it is ready in a jar: star anise, fennel seed, cinnamon, cloves, and Sichuan peppercorns. Grinding the star anise and fennel yourself gives a blend far more fragrant than a jar that has sat on a shelf, because whole spices hold their aromatic oils until they are broken open.

Star anise and fennel share the same sweet, licorice-like aroma, and cinnamon and cloves add warmth, so the blend smells sweet with no sugar in it. That is why it suits rich meats like pork belly and duck: the sweet-smelling spice rounds out the fat the way a sugary glaze might, using tamari, ginger, and garlic instead.

Quick overview: This Five-Spice Powder comes together in 10 min and makes 12 servings, each 1 teaspoon. You'll need a mortar and pestle and a fine sieve.

Jump to recipe

Small jar of five-spice powder with whole star anise
Prep 10 minTotal 10 minServes 12Serving 1 teaspoonYou'll need Mortar and pestle, Fine sieve

Ingredients

  • 8 whole star anise
  • 4 tsp fennel seeds
  • 2 tsp Sichuan peppercorns Label: Sichuan peppercorns, and nothing else
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves

Instructions

  1. Break the star anise: Break the star anise into pieces with your fingers so they grind evenly.
  2. Grind the whole spices: Grind the star anise, fennel seeds, and peppercorns in a spice grinder for 30 to 60 seconds, until fine, or pound them in a mortar and pestle. Star anise is woody and takes the longest.
  3. Sift: Shake the ground spices through a fine sieve onto a plate and grind any coarse bits that stay behind a second time. The woody pieces of star anise are the ones left, and a second grind keeps the blend smooth.
  4. Mix in the ground spices: Stir in the cinnamon and cloves until evenly mixed.
  5. Jar it: Spoon the five-spice into a small, dry jar and seal it. For one batch of Crispy Pork Belly Bites, use about 1 tablespoon: half to season the pork before roasting and half simmered in the glaze.

Storage and leftovers

Keep five-spice in a sealed jar in a cool, dark cupboard, away from the stove. It keeps for months, and it is most fragrant within the first 3 months, so make a batch you will use in that time.

Variations

  • Toasted: Toast the star anise, fennel seeds, and peppercorns in a dry skillet over medium heat for 1 to 2 minutes, until fragrant, and cool them before grinding, for a deeper, warmer blend.
  • Five-spice salt: Stir 1 teaspoon five-spice into 1 tablespoon fine sea salt for rubbing onto duck breast, pork chops, or chicken thighs before cooking.
  • Warmer: Use 1 tablespoon cinnamon for a sweeter-smelling blend that suits duck.
  • Five-spice glaze: Simmer 2 tablespoons tamari, 1 tablespoon unseasoned rice vinegar, 1 tablespoon grated ginger, 2 cloves grated garlic, and 1 1/2 teaspoons five-spice for 2 to 3 minutes, as in the pork belly bites.

Notes and tips

  • Grind small batches: Ground spices lose their aroma faster than whole ones, so a batch this size is better than a big one that sits.
  • Clean the grinder: Grind a spoonful of coarse salt through the grinder afterward and wipe it out with a dry paper towel, so the next spice you grind tastes only of itself.
  • Use a light hand: Five-spice is strong. Start with 1/2 teaspoon for a pound of meat and add more next time if you want it.
  • Smell the star anise: Whole star anise should smell strongly sweet and licorice-like when you break a point off. Faint pods make a faint blend.

Nutrition and mindful eating

  • Star anise and fennel both get their sweet, licorice-like aroma from the same aromatic compound, anethole, which is why they blend so seamlessly.
  • Cinnamon and cloves smell sweet and warm, so the blend makes savory food seem rounder and richer with no sugar at all.
  • Sichuan peppercorns bring a citrusy aroma and a gentle tingle that sits behind the sweet spices and keeps the blend lively.
  • As you eat, notice how the warm, sweet smell of five-spice reaches you before the first bite, and pay attention to whether that sweetness in the aroma is enough to satisfy you without anything sweet after the meal.

Frequently asked questions

Have a question about this Five-Spice Powder? Start here, with the questions people ask most.

Is this the same as store-bought five-spice?

It uses the same classic five: star anise, cloves, cinnamon, Sichuan peppercorns, and fennel. Grinding them yourself keeps the blend fresher and free of the salt and fillers some jars add.

Can I use ground star anise and fennel?

Yes. Use about 1 tablespoon ground star anise and 4 teaspoons ground fennel and stir everything together. The blend is slightly less fragrant than one ground fresh.

Do I need a spice grinder?

It is the easiest way, since star anise is hard. A mortar and pestle works with some effort, and a clean coffee grinder used only for spices works well too.

What else can I use it on?

Duck breast, pork chops, chicken thighs, roasted carrots, cauliflower, and broccoli, and a pot of broth with ginger and scallion.

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Tags: Pantry Staples, Chinese-Inspired, Dairy-Free, 30 Minutes or Less