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Chinese Five Spice

By: Lydia Scott

"In Englehart, Ontario, Lydia Scott regularly mixes up her own spice blends. 'I have recipes of Indian and Mexican spice blends, too,' she notes. 'But my favorite is this Chinese version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand.'"

Rate/Review | Read Reviews (6)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

2 tablespoons anise seed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

Directions

In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

Footnotes

Nutritional Analysis: One teaspoon equals 8 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 2 g carbohydrate, 1 g fiber, trace protein.