Five-spice mix
By Cassie Best
An ancient spice mix used in Chinese cooking that combines sweet cinnamon and cloves, fennel seeds and star anise, and tongue-tingling Sichuan pepper
- Takes 5 mins
- Easy
Nutrition per serving
- kcal 0
- fat 0g
- saturates 0g
- carbs 0g
- sugars 0g
- fibre 0g
- protein 0g
- salt 0g
Ingredients
- 2 tbsp cinnamon or 2 cinnamon sticks
- 1 tbsp fennel seed
- 6 star anise
- 2 tsp Sichuan peppercorns
- 1 tsp whole clove
Method
Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.
Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.