Five Spice Recipe - NYT Cooking

At once musky and sweet, with a pronounced kick, five spice is traditionally made from equal parts cinnamon, cloves, fennel seeds, star anise and peppercorns (usually Sichuan or white) This one, adapted from Kian Lam Kho, the author of “Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking” (Clarkson Potter, 2015), includes Sichuan peppercorns to give the mix a characteristically numbing, tingly sensation on the tongue known as mala Once the spices are toasted and mixed, the blend can be used both whole (simmered into stews, braises and soups) and ground (added to sauces, roasted meats and vegetables)

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