Chinese Five Spice Recipe
In Englehart, Ontario, Lydia Scott regularly mixes up her own spice blends. "I have recipes of Indian and Mexican spice blends, too," she notes. "But my favorite is this Chinese version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons ground cinnamon
- 2 tablespoons whole peppercorns
- 2 tablespoons aniseed
- 2 tablespoons fennel seed
- 2 tablespoons whole cloves
- Carbohydrate 1.70949500346829 g
- Cholesterol 0 mg
- Fat 0.288367500585052 g
- Fiber 0.939474994181284 g
- Protein 0.28621750058069 g
- Saturated Fat 0.0414135000840214 g
- Serving Size 1 1 serving (3g)
- Sodium 2.09575000425194 mg
- Sugar 0.770020009287011 g
- Trans Fat 0.0628607501275345 g
- Calories 8 calories
Directions In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months. Yield: about 1/2 cup. Originally published as Chinese Five Spice in Light & Tasty April/May 2001, p48 Nutritional Facts One teaspoon equals 8 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 2 g carbohydrate, 1 g fiber, trace protein. Print Add to Recipe Box Email a Friend
