Chinese five spice powder is a spice mixture, typically made from fennel, cloves, Szechuan peppercorns, star anise, and cinnamon, although in some regions ginger is used instead of fennel. The five spice blend combines the five primary flavors of Chinese cuisine: sweet, sour, pungent, bitter, and salty. It is widely used in Chinese restaurants and sometimes set out on tables to be used as a food seasoning, much like ground pepper or salt. It is relatively easy to make five spice powder, and the blend can be used in an assortment of cuisines, not just Chinese food.

To make five spice powder, start by toasting two teaspoons of Szechuan peppercorns in a cast iron skillet over medium heat. When the peppercorns start to release a strong scent, grind them with eight star anise pods. Add one teaspoon ground cloves, one teaspoon of cinnamon , and one teaspoon of fennel, and continue to grind until the powder is evenly mixed. The blend can be stored in an airtight container in a cool dark place until use. Five spice powder can also be purchased in Asian supermarkets and some specialty stores, but the flavor may not be as intense as it is in a home made version, as the spices have been sitting for an unknown period of time. To revive a stale five spice powder, toast it for a few moments in a skillet before use.

Some cooks mix five spice powder with salt, so that it can be used to rub and season meats, or as a seasoned salt. Others prefer to make it fresh every time it is needed, to keep the flavors as rich and fresh as possible. Either way, five spice powder should be used in moderation, because the flavor can be quite pungent and intense, and it is easy to ruin a dish by using too much of it. Add small amounts at a time, and taste frequently to ensure that the dish is not being overwhelmed by the spice blend.

In China, five spice powder is used to season meats, especially fatty meats like duck and some pork. It is also used in some vegetarian cuisine. In addition to being used in Chinese food, five spice powder can be integrated into other Asian dishes, or added to create a dash of unique flavor in Western style foods. It can be used as a dry rub, or added to a skillet at the start of cooking to permeate the whole dish. Be aware, however, that the pungency of five spice flavor is distasteful to some consumers, and that some dinner guests may find it unpleasant.