Chinese 5 Spice Powder

As featured on FoodPress


2 star anise or 1½ tbsp ground star anise
1½ tsp fennel seeds
5cm of cinnamon stick or 2 tsp ground cinnamon
½ tsp Szechuan pepper
6 cloves



Preheat the oven to 140C/Gas 1. Spread the spices  on a baking tray and put them in the oven for 4 minutes, until lightly toasted.

Using a pestle and mortar or clean coffee grinder, grind the spices into a fine powder.  You can sieve  the powder if you wish, before decanting into an airtight jar or container – an old spice jar would do.  Store away from direct sunlight.  The powder should keep well for at least 3 months.


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