While it's commonly believed that it gets it's name because it contains 5 ingredients, the number in the name Chinese Five Spice Powder actually refers to the 5 elements: wood, fire, earth, metal, and water. In traditional Chinese medicine, these elements manifest themselves in various parts of the human anatomy, and imbalances in these elements are said to be the cause of disease.
Various herbs and spices have been used for thousands of years to restore balance to these elements, which is how Chinese five spice powder came into being, forming an iconic flavor profile of Chinese cuisine. Today it's used in a variety of roasted, stewed, and braised meat dishes, but it's probably most recognizable in the West as the main seasoning in Char Siu (Chinese barbecued pork).
The Spices
I've been thinking about making my own Chinese five spice powder for some time, but the catalyst that got things going was receiving a gift of Vietnamese Cinnamon. It's incredibly fragrant, sweet, and spicy and, unlike the more common Ceylon cinnamon, it's from the bark of a different species of Cassia tree. The flavor is more complex, giving this Chinese five spice powder more depth of flavor, but you can substitute other types if you like.
I've seen blends containing many common spices, from fennel to celery seed to black peppercorns, but I had a specific flavor profile in mind and went about toasting and grinding different spice mixes until I hit the right balance. The resulting mix of tastes is complex, heady, and familiar, a fragrant blend that gets your mouth salivating in anticipation of this iconic Chinese flavor combination.
Most of the ingredients in this Chinese five spice blend, like cinnamon and cloves, are widely available and familiar to Western chefs. Szechuan pepper is a little less common ingredient, but it is essential in this Chinese five spice powder. Despite its name it actually has no relation to black pepper or chili peppers. Both the leaves and berries are edible, and it's popular in Asia, known by many different names. In China it's known as Huajiao, in in Nepalese it's called Timur and in Japan there's a related plant called Sansho.
Sichuan peppercorns have a slightly citrusy, pine-like flavor that has a tingly numbing effect on your tongue when eaten fresh or in larger doses; very distinctive of Szechuan cuisine. When dried, the shiny black seeds inside the brown husks have a distinctly gritty sand-like texture, and since the husk is the part with the flavor; you must pick out all the black seeds (labor intensive, but worth it). More expensive Szechuan pepper tends to have fewer seeds and unopened pods.
How to Make Chinese Five Spice Powder
Once you've gathered all the ingredients, you want to toast them to bring out their intense flavors. You can achieve this in a pan on the stovetop or in a toaster oven. Be careful not to burn them; when your kitchen starts to fill with the fragrance of aromatic spices, remove them from the heat.
Once they've cooled a bit, add them to a coffee grinder, spice grinder, or food processor and pulverize them to a fine powder. There may be some larger pieces left in the spice mixture, so you want to pass it through a fine mesh sieve to eliminate them.
This Chinese five spice powder is now ready to use in your favorite recipes. Storing it in an airtight container like an airtight spice jar will keep it fresh for months on the shelf. It probably won't last that long, though; you're certain to find new uses for this classic Chinese spice blend now that you've made your own.
How to Use Five Spice Powder
Once you've tried this homemade Chinese Five-Spice Powder in the marinade for Char Siu Pork, as a spice rub in Siu Yuk, or as a seasoning for Spicy Wontons in Chili Oil, you'll never want to use store-bought Chinese five spice again. And you're sure to come up with all kinds of ways to use these flavorful spices beyond Chinese food, like sprinkling it on roasted chicken or adding it to fried rice or chow mein.
📖 Recipe
Units
Ingredients
- 3 pods star anise
- 20 whole cloves
- 1 cinnamon stick (crumbled)
- 1 tablespoon Sichuan pepper (husks only, remove any black seeds)
- 1 teaspoon fennel seeds
- ½ teaspoon cumin seeds
- ½ teaspoon white peppercorns
Instructions
- Toast all the spice ingredients together, either in a hot pan or in a toaster oven, being careful not to burn them. You'll know they're done when they start giving off a wonderful aroma.
- Put the toasted spices in a grinder, coffee grinder, blender, or a food processor and blitz until it's ground into a fine powder.
- Pass it through a fine mesh sieve to remove any big pieces and store in an airtight container until you're ready to use it.
Kathy Stroup says
I have a recipe in mind for this. I have been wanting to share with you. It's a long-time family favorite and one of Jenna's frequently requested dinners. I will send it to you. It's also in the category "Easy Weeknight Meals" and has few ingredients. I think it would really showcase the freshly made spice blend.
Kathy Stroup says
Finally getting around to looking at this, after many years of making your Char Siu. Since I adore the Japanese Curry recipe, I thought, what the heck? This looks so simple! Especially compared to the Japanese Curry! What about a video? You could make this and use it in a dish, and it would still be a fairly short video. Five Spice is one of my all-time favorite seasonings!
Marc Matsumoto says
Wow this takes me waaay back and this is a great idea. I'm adding it to the list!
Lisa Sapp says
Oh, okay
Thank you for the reply!! I live near an Oriental market but it's a little big to see if they had something similar to it (and it's a little difficult to communicate with the workers)
I don't really like synthetic stuff and try to opt for more natural. Thank you so much Marc! Probably won't try this stuff now knowing what it is!!
Marc Matsumoto says
Hi Lisa,ウェイパー is a powdered "Chinese" soup-base that's filled with MSG and other synthetic flavor enhancers. I've never used it personally because I like to make my stocks from scratch. You could probably make something similar by mixing chicken bouillon granules with MSG, or if you live near a Japanese grocery store, they probably carry it.
Lisa Sapp says
Hi Marc, do you know the ingredient which Japanese call "weipa-"? (ウェイパー)
(comes in this thing)
(https://blog-imgs-53.fc2.com/2/c/h/2chnokakera/uleipa-00.jpg)
I don't know the chinese name for it/ english name equivalent for it?
A chef I know used some to use when making yakisoba and it's difficult to come across in US (I was told).
Thanks! 🙂
~Lisa
Marc Matsumoto says
Hi Phil, western supermarkets won't have Sichuan pepper. You'll need to go to a Chinese supermarket or a spice shop. As for the blend every brand has their own formula so it's a bit like curry powder or garam masala in that there's huge variation.
jenn says
Hi Marc, I wasn't able to find Sichuan pepper at the grocery store, and I went to three different markets. Is there a substitute that you would recommend? Is your 5-spice rub very different from the blend sold in stores? Thanks.
ben w says
"It’s incredibly fragrant, sweet and spicy and unlike regular cinnamon it’s from the bark of a certain species of Cassia tree."
Actually, what we commonly refer to as "cinnamon" is cassia. Vietnamese cinnamon is something else again---see Gernot Katzer's four "cinnamon" entries: .
Jeffrey Stephens says
I use 5 spice on french toast. It adds a dimension to the flavor that is unbeatable. I use heavy whipping cream or half & half in the batter for a richer flavor.
I also use 5 spice in my homemade barbeque sauce.
BTW, great site.
Jeffrey Stephens says
I use 5 spice on french toast. It adds a dimension to the flavor that is unbeatable. I use heavy whipping cream or half & half in the batter for a richer flavor.
I also use 5 spice in my homemade barbeque sauce.
BTW, great site.
Phil says
Just had my first Char Sui pork meal and it was delicious. I highly recommend it.
Cjmasta79 says
Thanks marc, I love trying out new things( with spices especially). It`s also interesting to see the comments from other people and what they do with them.
Cjmasta79 says
Thanks marc, I love trying out new things( with spices especially). It`s also interesting to see the comments from other people and what they do with them.
Loszi says
Agree 100% that cumin does not belong here...
Flavor = finesse says
Being a professional chef that has lived overseas for more than five years, I think adding cumin to a five spice mix takes away from the original flavor. It taste too much like Mexican flavors and weakens the licorice flavors of the star anise and subtleness of the fennel. Try it without the cumin. Also, without the cumin, if mixed with soy, honey, and green onion and used as a marinade for tofu, it's great!!!!!!
Marc Matsumoto says
Yea, you still have to pick out the seeds, they're like little rocks,
so if you grind it you end up with grit that's like sand between your
teeth. Recently I found Sichuan peppercorns at an Indian spice market
with the seeds already removed, which saves a lot of time.
Lazbec11 says
If you finely sieve the final ground product, is it necessary to pick out the seeds from the pepper? I guess the fine mesh sieve isn't that fine if you're dealing with ground spices...
Marc Matsumoto says
Nice catch, that was a typo, I put water twice. Thanks!
Jan says
Very nice recipe! Also kudos on your blog, i like it a lot. But the elemts got me wondering...you say it's based on the 5 elements and then you name six...
marla (Family Fresh Cooking) says
I am just about to make a chinese 5 spice chili. Your post was very informative on the origins of this yummy spice blend!
dave says
just enjoying the site and all the great comments..i was looking for chinese five spice recipes..and look forward to the aroma wafting through my apartment sunday afternoon as i take on a pork loin c/w 5 spice a little garlic and fresh ginger..cool site..... thanks...cheers everyone
marla (Family Fresh Cooking) says
I am just about to make a chinese 5 spice chili. Your post was very informative on the origins of this yummy spice blend!
dave says
just enjoying the site and all the great comments..i was looking for chinese five spice recipes..and look forward to the aroma wafting through my apartment sunday afternoon as i take on a pork loin c/w 5 spice a little garlic and fresh ginger..cool site..... thanks...cheers everyone
Pet Snakes says
Love your writing style and the design of your blog, its very original! Well done, look forward to reading more.
Pet Snakes says
Love your writing style and the design of your blog, its very original! Well done, look forward to reading more.
Angela says
Hi, I was wondering how you went about removing the seeds from the peppercorns?
Angela says
Hi, I was wondering how you went about removing the seeds from the peppercorns?
White On Rice Couple says
I love the addition of the sichuan peppercorns, Marc. I can really smell that amazing combo of spices you have there!
I can taste your blend with some braised pork belly already...mmm....
White On Rice Couple says
I love the addition of the sichuan peppercorns, Marc. I can really smell that amazing combo of spices you have there!
I can taste your blend with some braised pork belly already...mmm....
missdk says
I'm totally making this as a xmas present. How much does your recipe make?
missdk says
I'm totally making this as a xmas present. How much does your recipe make?
Jen says
I've wondered what spices are in the 5 spice powder...thanks so much for the history and recipe!
Jen says
I've wondered what spices are in the 5 spice powder...thanks so much for the history and recipe!
gaga says
I never thought of making my own 5 spice powder, but I have all the ingredients, I might as well! Thanks!
gaga says
I never thought of making my own 5 spice powder, but I have all the ingredients, I might as well! Thanks!
Chris says
I dunno, I'd miss that grittiness in Sichuan food, at least. Can't you just grind really fine and put it through a finer sieve?
Interestingly, although the Japanese adore sansho, which is dried-ground Sichuan peppercorn, they don't use the roasted kind, and it's surprisingly difficult to find. (Rrrrgh!)
Chris says
I dunno, I'd miss that grittiness in Sichuan food, at least. Can't you just grind really fine and put it through a finer sieve?
Interestingly, although the Japanese adore sansho, which is dried-ground Sichuan peppercorn, they don't use the roasted kind, and it's surprisingly difficult to find. (Rrrrgh!)
Peter G says
I honestly had no idea about five spice powder being related to the elements! I think it's fragrance pairs well especially with sow braised beef ribs!...mmmm
manggy says
I can't believe it's actually easier to find Sichuan peppercorns here than it is in the States O_o That's a first! (I mean, besides tropical fruits 😉
Wish there was an easy way to husk them, though :/
Rasa Malaysia says
The most famous 5-spice powder in Penang, Malaysia (which is famous in Malaysia) looks almost dark muave in color. I don't use 5-spice powder much in my cooking, but when I do, it really enhances the flavor lots. 🙂
Peter G says
I honestly had no idea about five spice powder being related to the elements! I think it's fragrance pairs well especially with sow braised beef ribs!...mmmm
manggy says
I can't believe it's actually easier to find Sichuan peppercorns here than it is in the States O_o That's a first! (I mean, besides tropical fruits 😉
Wish there was an easy way to husk them, though :/
Rasa Malaysia says
The most famous 5-spice powder in Penang, Malaysia (which is famous in Malaysia) looks almost dark muave in color. I don't use 5-spice powder much in my cooking, but when I do, it really enhances the flavor lots. 🙂
Megan says
this is super interesting - i love your food history/anthropology - i think we're kindred spirits! thanks for your comments on my blog - i'll def. be following yours!
Peter says
I love the spice combo(and the background) and it made for a nice seasoning for onion rings.
[eatingclub vancouver] js says
My sister beat me to it! LOL vis a vis Thanks for the clarification about the 5 elements. Always thought it referred to 5 spices. Have to try making our own five-spice powder: I just sniffed our store-bought one and I didn't like the smell.
Megan says
this is super interesting - i love your food history/anthropology - i think we're kindred spirits! thanks for your comments on my blog - i'll def. be following yours!
_ts of [eatingclub] vancouver says
I didn't know that about the 5 elements!
Peter says
I love the spice combo(and the background) and it made for a nice seasoning for onion rings.
[eatingclub vancouver] js says
My sister beat me to it! LOL vis a vis Thanks for the clarification about the 5 elements. Always thought it referred to 5 spices. Have to try making our own five-spice powder: I just sniffed our store-bought one and I didn't like the smell.
_ts of [eatingclub] vancouver says
I didn't know that about the 5 elements!