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Chinese Five Spice

"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.'"
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Ingredients

20 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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Directions

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  • Prep

  • Ready In

  1. 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.

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Reviews

Read all reviews 8
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This was wonderful! I ended up mixing half of this with a half cup of brown sugar and rubbing it on raw chicken. I then sprinkled soy sauce over the top. Considering that chinese five spice i...

very good recipe, everything works together even better than the store bought versions. I made a variation from the original and added a tablespoon of powdered ginger to the mix instead of the ...

you saved my knickers when i needed the 5-spice. I had all the ingredients I just didn't know what 5-spice consisted of. This was great! It's ready to use for other things now.

very fun seasoning, just the right spice for weeknight wonton soup recipe

Would love the other versions you make. Posted to facebook how much I loved this. Thanks

So much cheaper than buying a bottle of this mix. I had everything in my pantry to make it already. Thanks for posting this.

Thank you soooo much for this. I have recently been trying my hand at some Asian recipes and when some called for the Five Spice I was clueless as to what it was exactly and could not find it in...

Love this blend. Thanks for sharing