Skip links
Sign Up for Our Newsletters›

Chinese Five Spice

In Englehart, Ontario, Lydia Scott regularly mixes up her own spice blends. "I have recipes of Indian and Mexican spice blends, too," she notes. "But my favorite is this Chinese version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand."
Next Recipe
Recommended
14 Surprising Foods That Make Great Pickles
Next Recipe
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    about 1/2 cup

Ingredients

  • 2 tablespoons aniseed
  • 2 tablespoons fennel seed
  • 2 tablespoons ground cinnamon
  • 2 tablespoons whole cloves
  • 2 tablespoons whole peppercorns

Directions

  • In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.
Nutrition Facts
1 teaspoon: 8 calories, 1g fat (1g saturated fat), 0 cholesterol, 2mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 1g protein.
Originally published as Chinese Five Spice in Light & Tasty April/May 2001

Reviews

My Review
Click stars to rate
Average Rating:
RECOMMENDED VIDEO

Follow along as we show you how to make these fantastic recipes from our archive.

More from Taste of Home

7-Day College Student Meal Plan
Quick Icebox Sandwiches
Ice Cream Cookie Dessert
Quick & Easy Honey Mustard
Parmesan Baked Potatoes
Glorified Hash Browns
Cheesy Cheddar Broccoli Casserole
Black Forest Dump Cake
Chocolate Truffles
Ham & Jack Pudgy Pie
Crusty Homemade Bread
Easy Asian-Style Chicken Slaw
Spicy Chicken Nuggets
Tortellini Carbonara
Bacon Water Chestnut Wraps
Refreshing Rhubarb Ice Cream
Sausage Cheese Muffins
Mom’s Italian Bread
Party Pesto Pinwheels
Blueberry Angel Dessert
Originally Published on sitename.com

Reader Interactions

Rate
Comment
Share
Next Recipe