Chinese five spice powder is a mixture of five spices (of course) and often salt. It's great for seasoning fatty meats like pork or duck, but it's also delicious with seafood. You'll always find some in my pantry and I love using it in all kinds of dishes! I make one big pile so I always have it on hand.
Chinese 5 Spice powder
Some say that this blend of Chinese culinary spices originates from the traditional elements: fire, water, air, earth and space. While there may be some truth to this spice encompassing all tastes. You'll taste sour, salty, sweet and bitter notes in this classic recipe.
The main spices commonly used are star Anissichuan peppers (or black pepper), dilland cassia or Chinese cinnamon. Other spices such as sand ginger, carnation, India's saffron, licorice, fennel seeds or citrus peel are also added. It is similar to garam masala with its warming spices.
Traditionally Asian cultures use Sichuan peppercorns (also known as Szechuan pepper). Originating from Sichuan province in China, Sichuan pepper is known for its spicy and pungent profile. More modern recipes often call for black peppercorns or white peppercorns, which are easier to find in local grocery stores.
How to use Five Spice powder
I've probably convinced you that Chinese Five Spice tastes great, but how do you use it?
I often use this seasoning on fried and roasted meats or vegetables. It is especially good mixed in a mixture of fresh orange juice, lemon juice and honey. (Not sure if this is a traditional use, but it's delicious).
You can use it as a seasoning rub for grilled meats like beef, chicken or pork belly. Add to a marinade or mix with it grain-free bread. And of course, it works well in Chinese recipes like Asian-style BBQ pork or Peking duck. However, you should not leave this spice in Chinese food.
Some other great ways to use this spice blend:
If Five Spice isn't your kind of spice, check out the other one Recipe for mixing spices for one you will like!
Chinese Five Spice Spice
The house-made Chinese 5-spice blend uses anise, black pepper, fennel, cinnamon and cloves for a delicious and complex flavor. Try it with meat or vegetables!
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Mix all the ingredients and store in an airtight container.
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Use within 1-2 years and store in a cool, dark place for best flavor.
Nutrition facts
Chinese Five Spice Spice
Amount per serving (1 tablespoon)
Calories 5
Calories from fat 2
% Daily Value*
Fat 0.2 g0%
Saturated fat 0.02 g0%
Trans fat 0.001 g
Unsaturated fat 0.04 g
Monounsaturated fat 0.1 g
Sodium 333 mg14%
potassium 21 mg1%
Carbohydrates 1 g0%
Fiber 1 g4%
Sugar 0.02 g0%
Protein 0.2 g0%
Vitamin A 5 IU0%
Vitamin C 0.2 mg0%
Calcium 14 mg1%
Iron 0.4 mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Great on vegetables and in drinks too!
Enhances Taste
I love the recipe above because it's quick, delicious, 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 cook them for a richer taste, here's how:
- Use the above recipe amounts, 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 a few minutes or until fragrant. Stir constantly to prevent burning.
- Add the spices to a coffee grinder or spice grinder and grind them to a fine powder.
Have you ever tried a Chinese Five Spice? How did you use it? Leave a comment and let us know!
