Homemade Five Spice

Sweet, floral and slightly citrusy pantry staple spice blend.

Homemade Five Spice

Makes about 1/3 c

The base spices for five spice are cinnamon, star anise, fennel, Sichuan pepper and cloves in ratios that vary from person to person and region to region. So why does my five spice mix contain eight spices? Truthfully, most five spice mixes have more than five spices in the blend. For my mix, I add orange to enhance the citrus notes of the Sichuan pepper and ginger and pepper for a hint of “spiciness” to enhance the warm spices. But why make it instead of buying? I like to make my five spice because it is fresher and tastes better than what is available in the store.

“Recipe Tips:

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Ingredients

8g (2) whole cinnamon sticks

6g (8) whole star anise

4g (2 t) whole fennel seeds

4g (2 t) whole Sichuan peppercorns

3g (1 – 2 pieces) dried orange or tangerine peel – optional

2g (about 50) whole cloves

2g (0.50 t) whole black peppercorns

2g (1 t) ground ginger

Method

1.      Place all the ingredients except the ginger in a medium saute pan.

• Over medium-high heat stirring constantly toast the spices for 4 – 5 minutes or until they smell fragrant, the fennel begins to brown and whisps of smoke begin to rise from the spices.

• Remove to a plate and cool completely.

2.      Place the cooled spices into a spice grinder and grind into a fine smooth powder.

• Pour the spice mix into a small bowl.

• Add the ginger and mix thoroughly to combine.

• Place into an airtight container and cover tightly.

• Allow to sit overnight.

While you do not have to let the spice mix set, I find that the flavor is better the next day or even the day after.

3.      Use the spice mix wherever five spice is called for.

• Store in a cool dry place.