Chinese five spice is a warm, aromatic spice blend made from star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seed. It is sweet, savoury and a little numbing all at once, and a small pinch goes a long way in marinades, braises and roasts.
The name refers to the five taste categories it covers, sweet, sour, bitter, salty and umami, rather than a fixed count of five ingredients. Some blends run to seven or eight.
What it tastes like
Warm and slightly sweet from the star anise and cinnamon, with a savoury depth from the cloves and a light numbing tingle from the Sichuan pepper. Used sparingly it rounds out a dish rather than dominating it.
What it is used for
- Rubbed onto pork or duck before roasting.
- Stirred into a marinade for char siu pork.
- Added in small amounts to braises and stews for background warmth.
- Mixed with salt as a dip for roast meats and crispy skin.
How much to use
Start with a quarter to half a teaspoon per dish. It is potent, and too much turns medicinal rather than warming. Taste and add more only if the dish can take it.
Frequently asked questions
Is Chinese five spice the same as allspice?
No. Allspice is a single dried berry that tastes like a mix of cinnamon, clove and nutmeg. Chinese five spice is a blend of several separate spices and includes the distinct numbing note of Sichuan pepper, which allspice does not have.
Can I make my own Chinese five spice?
Yes, and it is straightforward if you have the whole spices to grind. See our Chinese five spice substitute guide for a simple ratio.
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- Chinese five spice powder. Ready mixed, no grinding needed.
