Chinese Five-Spice Powder

also called five spice · ng heung fun · wu xiang fen · 五香粉

The table

3 whole(broken into points)star anisetoast in a dry skillet 3 minadd off the heatcool, grind, sift fine
2 tspSichuan peppercorns
2 tspfennel seeds
1 tspcloves
1(3-in piece, broken up; or cinnamon stick)cassia bark
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1toast in a dry skillet 3 min

2add off the heat

goes in with what step 1 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 min2 of 3 steps give no time
Needs you
about 3 min
If you get it wrong
Narrow — the cloves go in off the heat, because clove burns first and burnt clove is all you can taste afterwards

  1. toast in a dry skillet 3 min

    3 minneeds you(we think)from the start

  2. add off the heat

    not timed3 min in

  3. cool, grind, sift fine

    not timed3 min in

You'll need sieve · skillet · spice grinder

Goes with

See how it is written
>> title: Chinese Five-Spice Powder
>> category: Spice Blends & Marinades
>> tags: chinese, spice blend, toasted, pantry
>> counters: Dim Sum Counter, Takeout Counter
>> aka: five spice, ng heung fun, wu xiang fen, 五香粉
>> pairs-with: red-braised-pork-belly
>> servings: 16
>> time: 15 min
>> slack: narrow — the cloves go in off the heat, because clove burns first and burnt clove is all you can taste afterwards

>> step: toast in a dry skillet 3 min
Toast @star anise{3%whole}(broken into points), @Sichuan peppercorns{2%tsp}, @fennel seeds{2%tsp}, and @cloves{1%tsp} in a dry #skillet{} over medium-low heat until fragrant, about ~{3%min}.

>> step: add off the heat
Add @cassia bark{1}(3-in piece, broken up; or cinnamon stick) to @&(~1)toasted spices{} off the heat.

>> step: cool, grind, sift fine
Cool @&(~1)spices{} completely, grind to a powder in a #spice grinder{}, then sift through a fine #sieve{}.