Chinese Five Spice is an essential for any Chinese kitchen. As the name mentions it is a combination of five individual spices. Traditionally it was used only for Chinese cuisine or Cantonese cuisine (southern China). But now many South East Asian cuisines have included this spice to their pantry.
The core ingredients are Chinese Szechuan Pepper, star anise, fennel seeds, Chinese cinnamon and cloves. But there are many variations of this spice available in the market. And people use them according to their demands. Other optional ingredients are mandarin orange peel, galangal, dried ginger, aniseed nutmeg, white pepper, black pepper. Very few cuisine combine pinch of turmeric powder too in it.
Preparation Time : 0 mins
Cooking Time : 5 mins (grinding)
Total Time : 5 mins
Yield : 9-10 tsp
Szechuan pepper : 2 tsp
White pepper powder : ½ tsp (optional)
Star anise : 5
Fennel seeds : 1 tsp
Nutmeg : ½ of a whole one (optional)
Cloves : 1 tsp
Cinnamon stick : 1”
Salt : ½ tsp
Dry roast Szechuan pepper on hot flat pan or tava on medium low heat for 2-3 mins or until fragrant; remove immediately and keep aside to cool down a bit.
Combine all the ingredients in a dry grinder except salt and white pepper powder. grind them into powder. Add salt and pepper.
Preserve in a suitable air tight container. Store in a cool and dry place. Avoid direct sunlight or freezing air.