• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Confessions of a Closet Foodie
  • Home
  • Resources
    • Beauty
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Instagram
You are here: Home / Marinades & Rubs / Five-Spice Powder

Five-Spice Powder

December 19, 2020 by Shelley

If using a coffee grinder for the spices, wipe away the loose coffee from the bowl and lid with a dry paper towel. Put some fennel or cloves, or both in the grinder. Grind to a fine powder and throw out the mixture.

Ingredients

  • 2 teaspoons Sichuan peppercorns
  • 5 – 6 whole star anise
  • 1/2 teaspoon ground cloves
  • 1 tablespoon ground Chinese Cinnamon
  • 1 tablespoon ground fennel seeds

Directions

  1. In a dry skillet, toast the Sichuan peppercorns by shaking the pan over low to medium heat until the peppercorns give off an aroma, about 3 minutes.
  2. Grind the toasted peppercorns and star anise in a grinder.
  3. Sieve the ingredients with a fine-mesh strainer. If so inclined, place the larger pieces in a mortar and pestle and reduce the size. Repeat until most of the spice is small enough. Sieve again.
  4. Add the ground cloves, ground cinnamon, and ground fennel seeds.
  5. Place the mixture back in the grinder and grind until very fine.
  6. Store in an airtight jar and keep in a cool, dark space.

Source: How to Make Five-Spice Powder, thespruceeats.com

Filed Under: Marinades & Rubs

Previous Post: « Mojo Marinade
Next Post: Greek Salad Dressing »

Primary Sidebar

Categories

Recent Posts

  • Cate Carabelle’s Prize Gumbo
  • Red Beans and Rice
  • Roasted Trout with Tomato, Orange, and Barberry Salsa
  • The Only Salmon
  • Struedhel Dough
  • Mussels with Chorizo
  • Sole with Lemon Butter Sauce
  • How to Make White Rice
  • Greek Salad Dressing
  • Five-Spice Powder

Copyright © 2021 · Closet Foodie