Five-Spice Powder

Name: Five-Spice Powder
Cook time: 3 min
Total time: 3 min
Cuisine: asian, chinese
Ingredients: 2 tablespoons black peppercorns; 6 cloves; 1 1/4-inch piece of cassia bark or 2-inch piece of cinnamon stick; 2 tablespoons fennel seeds; 5 star anise; 1 teaspoon fenugreek seeds (optional)

By Andrea Reusing

Total Time: 3 minutes
Rating: 5(5)
Comments: Read comments

Featured in: Five-Spice Powder

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Ingredients

2tablespoons black peppercorns
6cloves
1¼-inch piece of cassia bark or 2-inch piece of cinnamon stick
2tablespoons fennel seeds
5star anise
1teaspoon fenugreek seeds (optional)

Ingredient Substitution Guide

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Preparation

Step 1
In a small pan over medium-low heat, toast all spices until fragrant, 2 to 3 minutes. Grind the mixture in a spice grinder until very fine.

Tip

Sorghum is available at health-food stores, or to order at muddypondsorghum.com.

Ratings

5 out of 5

5 user ratings

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Comments

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K2 years ago

This makes a very nice five-spice. For best results, weigh 5 grams of each of the spices instead of using the rough measurements indicated. If possible, use Sichuan peppercorns in place of black ones (see, e.g., the Bittman and Clark recipes for five-spice powder on this site). Definitely DO include the fenugreek. And having tried it both ways, I think the flavor is better if the spices are not toasted.

Jean4 years ago

There’s a reference to sorghum at the end but I don’t see it in the recipe?

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