Chinese 5 Spice (DIY Whole Spices)

Chinese 5 Spice is beloved across China and is used mainly in braises and stews but also as a rub or marinade for roasted meats. There are numerous versions, some using more than five spices, but we prefer the classic recipe that calls for star anise, cassia, fennel, clove and Sichuan pepper. Many recipes replace the Sichuan peppercorns with black or white peppercorns, but of course we prefer the citrusy zing of our single-origin Sichuan pepper, which is a great complement to the sweet anise and spicy cinnamon flavors.  Five spice powder is so popular that it is easy to find even in the West. However, the problem with five spice powder is the same as with any ground spice—it loses its flavor over time, and even more so when it includes Sichuan pepper, which loses its numbing power within a few weeks. (Never buy pre-ground Sichuan pepper!) So rather than sell it as a powder, we have formulated the perfect 5 Spice blend in whole spices so that you can grind them yourself for wonderfully fresh, robust powder when you want it, without having to purchase five different spices.  Usage: Break cassia bark and star anise into smaller pieces with your hands. Toast contents of bag in a dry skillet or pan just until fragrant. This step is optional, but helps to release the oils and flavor. Let cool completely. Grind the spices to a fairly fine powder in two batches in a spice or coffee grinder. Mix well and return to the bag for storage.  Ingredients: single-origin Sichuan pepper, Chinese cassia bark, Chinese star anise, fennel and clove Size: 2.2 ounces (63 grams)   Fresh, whole spices for DIY 5 Spice—just toast and grind Featuring single-origin Sichuan pepper along with cassia, star anise, fennel and clove Recently harvested, non-irradiated spices Perfectly proportioned for the classic blend