Chinese-Style Five Spice Rub

Chinese-Style Five Spice Rub

Made  times
Casey Krajenka 2

"This simple mixture of five spices commonly used in Chinese cooking works great as a rub or in a marinade. The ingredients may be a little more difficult to obtain, but the effort is well worth the result. This is probably one of the easiest recipes to assemble. I hope you enjoy."
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5 m servings 16 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 16 kcal
  • < 1%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Grind the anise pods, cloves, peppercorns, fennel, and cinnamon in a spice mill or with a mortar and pestle to a fine powder. Store in a sealed container in a cool dark place until needed.



I sprinkle this on the coffee grounds in my coffee maker before pushing the start button! Gives the coffee a unique flavor!

Wonderful! Thank you for posting the recipe. I used powdered clove instead of whole and used ground pepper. I use this spice in most of my Oriental cooking.

I love the flavor of 5 spice. No, I have not made this yet BUT thank you so much for posting a recipe for it.

The Szechuan pepper can be a little hard to find, so when you do, make a big batch of this and toss it on everything from grilled pork, chicken or shrimp to popcorn. Very good. I did this reci...

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