Chinese Five Spice
This staple seasoning in Chinese cuisine is used in marinades or dry-rubs for beef, duck, and pork, as well as added (a pinch!) to vegetable stir-fries and rice dishes. While it can be made ahead and stored in an air-tight container, don't make too much so it stays fresh when you use it.
In a dry pan over medium heat, toast the anise, peppercorns, cloves, fennel, and coriander (if using) until fragrant. Swirl the pan gently and toss the seeds occasionally to prevent burning. Allow to cool.
Add the seeds and cinnamon sticks to a spice grinder. Grind for twenty seconds until a fine powder is formed. If large pieces remain, grind for another 5 – 10 seconds.
Serving Size Makes 1/4 Cup
- Amount Per Serving
- Calories 11
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Sodium 6mg1%
- Potassium 37mg2%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 1.5g6%
- Sugars 0.1g
- Protein 0.29g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Average cost of recipe per serving: $1.41
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.
Adapted from: https://www.thekitchn.com/inside-the-spice-cabinet-chinese-five-spice-powder-74672