• 2 teaspoons Szechuan peppercorns
  • 8 whole star anise
  • ½ teaspoon ground cloves
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground fennel seeds


In a dry skillet, roast the Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes).

Grind the roasted peppercorns an star anise in a blender or pepper mill. Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds. Grind the seasonings until very fine.
Store in an airtight container.


Use five-spice powder sparingly, as it can be quite pungent.
If desired, you can substitute black peppercorns for the Szechuan peppercorn, and ground anise for the star anise (use 4 teaspoons of ground anise).

Spice Rubs
MacGourmet downloadChinese Five-spice Powder. To import, drag image to your MacGourmet recipe box.