Photo by Chelsie Craig
This version is made with up to eight spices. It’s worth using them all for the fullest flavor.
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Recipe information
Yield
Makes about 1/2 cup
Ingredients
2½ (4"-long) cassia or cinnamon sticks
20 whole star anise
1 Tbsp. plus 1 tsp. whole cloves
20 slices dried sand ginger (optional)
2 Tbsp. plus 1½ tsp. Sichuan peppercorns
2½ tsp. sliced dried licorice root or fennel seeds
1 tsp. black peppercorns
1 tsp. white peppercorns (optional)
Special Equipment:
A spice mill or coffee grinder
Preparation
Step 1
Toast cassia, star anise, cloves, sand ginger (if using), Sichuan peppercorns, licorice root, black peppercorns, and white peppercorns (if using) in a small skillet over medium, tossing once, until fragrant, about 3 minutes. Let cool; grind to a powder in spice mill or coffee grinder.
Step 2
Do Ahead: Five-Spice Powder can be made 1 month ahead. Store airtight at room temperature.
