A crucial ingredient in many Chinese dishes, Five Spice Powder is a blend of warm spices with a similar flavor profile to Chai. It consists of cinnamon, cloves, fennel, Sichuan peppercorns, and star anise. Though 5 spice powder is fairly readily available, why buy it pre-ground when you can make it from scratch at home with ingredients you likely already have in your pantry.
Chef Ryan Wong of Needle in Los Angeles suggests toasting your spices in our Stainless Clad Saucier to amplify their flavors. The Saucier’s high walls keep you from losing any spices, as the pan will constantly be in motion to ensure nothing burns. To pulverize the mixture, we suggest using either a blender or spice grinder. Spices are best used fresh, but the 5 spice powder should keep for up to a year if stored in an airtight container.
Toast and blend up this staple spice blend in a matter of minutes.
Place your Saucier over medium-high heat and add in your spices.
Moving the pan constantly so they don’t burn, toast spices until they become fragrant, about 3 minutes.
Pour spices onto a Quarter Sheet Pan to cool for a few minutes before transferring to a blender or spice grinder.
Blend into a fine powder and store in an airtight container.
Photo Credit: Catherine Dzilenski