Homemade Chinese-Style 5 Spice Powder

Cinnamon Sticks With Star Anise
Kristin Duvall/The Image Bank/Getty Images
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
8 Calories
0g Fat
2g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 8
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Protein 0g
Calcium 13mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make your own Chinese 5 spice powder seasoning mix using either ground or whole spices. This fragrant mixture is delicious in any stir-fry recipe, or you can rub it onto chicken before you roast it. Also, try mixing a teaspoon with some oil and vinegar and use it to baste steak or pork while it's on the grill. 

Make sure that you use the freshest spices when making your mixes. They should smell very strong and be very fragrant. For the freshest taste, grind your spices from the whole type, but this mix is still entirely made with pre-ground spices.

As with any spice mixture, store in an airtight container in a dry, cool place. Keep spices away from direct sunlight. The best place for spices is in a drawer that is not near the stove since heat can make spices less intense. 

If you can't find Szechuan pepper, use a combination of green, white, and black pepper. If you grind them yourself, the flavors will be more intense.


  • 1 teaspoon ground Szechuan pepper
  • 1 teaspoon ground star anise
  • 1-1/4 teaspoon ground fennel seeds
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper

Steps to Make It

  1. Combine the pepper, star anise, fennel seeds, cloves, cinnamon, salt, and pepper in a small airtight container and mix well.

  2. Store in a cool, dry place up to 1 year. After a year, spices tend to lose their flavor.