What Spices Are in Chinese Five Spice Powder

Five spice powder is a seasoning blend made by grinding and mixing multiple aromatic spices. Widely used in East Asian cuisine, it's versatile and suitable for a variety of cooking methods, including pan-frying, deep-frying, baking, braising, steaming, and boiling. The name "five spice" reflects the traditional Chinese philosophy of balancing the five basic tastes—sweet, sour, bitter, spicy, and salty.

While the classic recipe typically includes star anise, cinnamon, Sichuan Peppercorns, fennel seeds, and cloves, variations exist depending on region and manufacturer. Some blends may also include dried tangerine peel, ginger, cardamom, licorice root, orblack pepper, making the flavor profile flexible and unique.

Although both five-spice powder and the more complex "thirteen-spice" blend are used to reduce unpleasant odors and enhance flavor, they differ in ingredients, aroma, and application. Five spice powder has a lighter, more refreshing taste and works well with milder meats like chicken and pork. Thirteen spice, with its richer and more complex fragrance, is typically used with stronger-flavored meats like beef or lamb. Choosing between the two often depends on personal preference, the specific dish, and individual dietary needs.

How to Make Chinese Five Spice Powder 

Ingredients: 200g Sichuan red peppercorns, 150g fennel seeds, 100g star anise, 20g cloves, 30g Cinnamon Sticks

Step 1: Preparing the Spices

Begin by carefully measuring and preparing each spice.

The 200g of Sichuan peppercorns form the base of the blend with their signature numbing aroma.

150g of fennel seeds bring a warm and pleasant fragrance.

100g of star anise provides the deep, rich scent five-spice is known for.

20g of cloves, though used sparingly, add a powerful punch of aroma.

30g of cinnamon gives the blend a smooth, woody warmth.

When combined, these spices create the classic Chinese five-spice profile, perfect for enhancing the flavor of meat dishes like braised chicken, duck, fish, and pork.

Step 2: Toasting the Spices

Pour all the prepared spices into a clean, dry pan. Toast them over medium-low heat, stirring constantly with a spatula to avoid burning.

This step takes about 20 minutes. It’s essential not to use high heat, as it can easily make the spices bitter and ruin the blend.

As the temperature rises, the spices will gradually turn golden and become more brittle—this is your sign of success.

Step 3: Cooling

After toasting, spread the spices in a thin layer on a tray and let them cool naturally in a shaded, dry place. Natural cooling helps preserve their aroma and makes them easier to grind later.

Step 4: Grinding into Powder

Once completely cooled, transfer the spices to a blender or high-speed grinder. Blend for about 2 minutes until they turn into a fine powder.

Open the lid and inhale—the intense aroma will instantly show you how fresh and potent your homemade blend is. You’ve now made a rich, additive-free five-spice powder from scratch.

 Step 5: Storage

Store your freshly made powder in a clean, dry glass jar with a tight seal. Properly stored, it can last up to a year without losing flavor. Use it in marinades, stir-fries, braised meats, or as a finishing spice during festive meals.

By making it yourself, you’ll truly experience the charm of authentic ingredients—no additives, no shortcuts, just pure flavor. Try it, share it, and let it inspire your own delicious spice journey!

At Shundi, we supply premium spices to food manufacturers, distributors, and culinary brands worldwide. With decades of production experience and rigorous quality control, we ensure consistent flavor, full traceability, and supply security. Whether you're developing new formulations or scaling production, our reliable bulk solutions are designed to meet the needs of professional kitchens and food processing operations.