Saturday, January 28, 2012

Homemade Chinese 5 Spice

Ever had a bite of American Chinese Food only to think "this is good, but its missing something," but never could quite put your finger on just what that "something" was? Chances are it was Chinese 5 spice. If you're like me, you can't always run off to the Asian market whenever you realize you're out of an ingredient, sometimes it turns out alright, other times not so much.  Well this is one of those times that you can make it at home, saving money, gas and ensuring your food will taste just as yummy.

Chinese 5 Spice

1 teaspoon ground cassia or  cinnamon
1 teaspoon crushed anise seed
1/4 teaspoon ground fennel
1/4 teaspoon ground Szechuan pepper (black or white pepper or ground ginger would work also)
1/8 teaspoon ground cloves
1/4 teaspoon cumin

  1. If your ingredients, such as whole star anise, grind up in food processor, bullet or in a mortar and pestle.
  2. Once all ingredients are ground up, mix spices well.  They can be stored in an air tight container for up to 6 months

An alternate recipe that I found had these amounts

3 pieces whole star anise
20 cloves
3″ long piece of Vietnamese cinnamon (or other Cassia bark)
1 Tbs Szechuan pepper (husks only, the black seeds are gritty)
1 tsp cumin
1/4 tsp white peppercorns

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