Five-Spice Powder

Name: Five-Spice Powder
Yield: 4 servings
Ingredients: 1 2½ (4"-long) cassia or cinnamon sticks; 1 20 whole star anise; 1 1 Tbsp. plus 1 tsp. whole cloves; 1 20 slices dried sand ginger (optional); 1 2 Tbsp. plus 1½ tsp. Sichuan peppercorns; 1 2½ tsp. sliced dried licorice root or fennel seeds; 1 1 tsp. black peppercorns; 1 1 tsp. white peppercorns (optional); 1 A spice mill or coffee grinder

From the kitchen of Carly

Toast whole spices until fragrant, then grind into a warm, aromatic blend that transforms everything it touches. This five-spice powder balances sweet cinnamon with licorice notes, subtle heat, and numbing Sichuan pepper. Keep a jar on hand for roasted meats, vegetables, or anything needing depth.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12½ (4"-long) cassia or cinnamon sticks
120 whole star anise
11 Tbsp. plus 1 tsp. whole cloves
120 slices dried sand ginger (optional)
12 Tbsp. plus 1½ tsp. Sichuan peppercorns
12½ tsp. sliced dried licorice root or fennel seeds
11 tsp. black peppercorns
11 tsp. white peppercorns (optional)
1A spice mill or coffee grinder

Instructions

Toast cassia, star anise, cloves, sand ginger (if using), Sichuan peppercorns, licorice root, black peppercorns, and white peppercorns (if using) in a small skillet over medium, tossing once, until fragrant, about 3 minutes. Let cool; grind to a powder in spice mill or coffee grinder.
Do Ahead: Five-Spice Powder can be made 1 month ahead. Store airtight at room temperature.