Chinese Five spice blend gives the authentic taste in Chinese cuisine. It is punchy in flavour and slightly sweet in taste.

This Chinese Five Spice Blend is delicious and easy to whip up to impress for a quick authentic tasting Chinese meal.  You can add it as a seasoning to spiced nuts or veggie crisps, kale crisps or even fruit salad as well as adding as a seasoning for cooked food.

In place of black peppercorns, you could use the more traditional and spicier Sichuan peppercorns instead. Sichuan peppercorns are not actually related to black peppercorns but are the dried berries of the fagara shrub. However, they can give a slight mouth-tingle and leave your mouth feeling slightly numb, hence I’ve opted for black pepper instead in this blend. If you are going to stick with tradition and use the Sichuan peppercorns, then dry pan roast them to bring out their full flavour.

In some five spice blends, ginger is used in place of fennel. The star anise and fennel lend a liquorice like flavour which I prefer and lend a sweetness to the blend with the cinnamon.

Why not try it in the Tang dressing recipe here.

• 1 teaspoon of ground black pepper
• 2 teaspoons ground star anise
• ¼ teaspoon ground cloves
• ½ tablespoon ground cinnamon
• ½ tablespoon ground fennel seeds

Mix together all the spices until well combined. These will keep in a jar in a dark place for up to 3 months.


If you LOVE Asian Flavours and would love a deep delve into making more delicious plant-based raw food, take a look at Nourish. It’s a fifteen module online programme which you can work through at your own pace. There’s a stack of delicious Asian inspired recipes – as well as lots of other treats.

All really quick and easy to make in 10 minutes or less. The aim of the programme is to show you how to make quick and easy nourishing raw food which is low in sugar.

Why not take a look at it here?

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