Home-made five-spice powder

makes about ¼ cup Five-spice powder from the supermarket can (depending on its age) look and taste just like brown powder. And that’s a shame because when it’s freshly made, it adds the most wonderful, warm whack of spice to a recipe. Make a big batch and keep it handy for all kinds of things: the plum sauce here, the spring onion pancakes, or as a rub and marinade for all kinds of meats, stir-fries or roasted eggplant (aubergine). It also makes a lovely gift.
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Ingredients

  • 6 star anise
  • 2 tsp cloves
  • 1 cinnamon stick
  • 2 Tbsp fennel seeds
  • 1 tsp peppercorns Sichuan if you can find them

Instructions

  • Combine all the ingredients in a dry frying pan and toast over medium heat for a few minutes or until the spices are aromatic and the seeds are beginning to pop.
  • Transfer the mixture to a high-powered blender, coffee grinder or a mortar and pestle and whizz or bash until you have a fine powder (or as fine as possible).
  • Store in an airtight container.
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Course Spices & Seasoning