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Shi San Xiang Fen (Thirteen Spice Powder)

Shi San Xiang Fen (Thirteen Spice Powder) is a traditional Chinese recipe for the classic and complex spice blend built on five-spice base. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Thirteen Spice Powder (Shi San Xiang Fen).

prep time

5 minutes

cook time

5 minutes

Total Time:

10 minutes

Makes:

1 jar

Rating:

Tags : Spice RecipesHerb RecipesChina Recipes

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Chinese Thirteen Spice Powder (Shi San Xiang Fen [十三香粉]) is one of the most intricate and aromatic spice blends you can add to your culinary toolkit—just a small amount can dramatically elevate the fragrance and depth of any dish.

The specific combination of the “13 spices” is famously elusive, as this blend is one of the most diverse in Chinese cooking. There is no universally accepted formula; different regions, families, and chefs use their own combinations. However, most versions begin with a Five-Spice foundation.

There are a number of spices called for that are essentially unknown outside China, such as costus, rose apples, coaku and white cardamom. For most of them there is a substitute available. I have not suggested a substitute for white cardamom, but green cardamom will work at a pinch. Note that the majority of the spices used are in the ginger (Zingiberaceae) family of flowering plants and either roots or seed pods are used.

Researching this recipe also means that I’ve had to expand my Guide to Spices to add quite a few new entries and some of the unfamiliar spices here are linked through to and expounded upon there.

Ingredients:

For the Chinese Five Spice Base:
5 whole Star Anise
2 cinnamon sticks
1 tsp whole Cloves OR 1 tsp freshly-grated Nutmeg
4 tbsp Fennel Seeds
2 tsp Sichuan Pepper OR 3 Long Peppers (毕拨) OR 1 tsp whole White Peppercorns

Aromatic Roots:
2 tbsp dried Aromatic ginger/Sand Ginger roots (Kaempferia galanga, Galanga, 山奈)
2 x 10cm-long strips of dried Galangal root (良姜)
2 tbsp of Spikenard Root (Nardostachys jatamansi or Nardostachys grandiflora 甘松; spicy-earthy flavour) OR 2 tbsp of Dried Ginger root Pieces (spicy-earthy flavour) OR 2 tbsp of Costus Root (Dolomiaea costus 木香; strong flavour) OR 4 tbsp dried of Chinese angelica Root Angelica sinensis (earthy flavour)

Peels, Fruit, Pods, and Leaves:
2 dried Rose Apple fruit (Syzygium jambos 香果; fruity slightly floral flavour) OR 2–4 dried strips of Chenpi (dried and aged Tangerine Peel) (陈皮) (citrusy flavour)
10 dried Bay Leaves (use Indian bay leaves if you can)
2 Sha Ren pods (Wurfbainia villosa/Amomum villosum) (砂仁)
10 White Cardamom Pods (Amomum kravanh or Alpinia nutans 白蔻)
3 Caokou/Red Tsaoko fruit pods (草寇) Lanxangia tsaoko (or substitute a few black cardamom seeds)

Seeds:
1 tbsp Sesame Seeds (Optional)

Method:

Combine all of the Five Spice Base ingredients (Star Anise, Cinnamon, Cloves, Fennel Seeds, and Sichuan Pepper) into a wok or small non-stick frying pan. Set over low heat and toast gently, tossing occasionally until the spices are fragrant (about 2 minutes). As ever, don't let the spices burn or your spice blend will be bitter. Once they are aromatic turn onto a plate and allow to cool.

Tip the spices into a spice grinder. Pulse to chop then process to a fine powder. If desired, you can sift this powder through a fine-meshed sieve to remove any large pieces of un-ground spices. Pour the fine five-spice powder into a large bowl.

Combine the aromatic dried roots (Sand Ginger, Galangal, and Spikenard) in a wok over low heat, tossing often, and heating until fragrant. Pour these spices into a blender and blend until an ultra-fine powder is achieved. Transfer these spices into the bowl with the Five Spice Base.

Smash all of the pods with the side of a heavy cleaver. Then, toast the Peels, crushed Pods, and Leaves (Rose Apples, Bay Leaves, Amomum Pods, White Cardamom, and Caokou) in a wok over low heat, tossing often, until fragrant. Pour these spices into a blender and blend until an ultra-fine powder is achieved. Sift the ground spices through a fine-meshed sieve to remove any un-ground pieces of plant matter, then add the ground spices/herbs to the bowl with the other powders.

If using, also toast the Sesame Seeds in a wok over low heat, tossing often, until fragrant. Pour them into a blender and pulse just enough to coarsely chop them. Pour them into the bowl with the other seasonings. (Note: The Sesame Seeds can be coarsely ground, finely ground, or left whole, depending on one’s preference. These is a very optional ingredient which is not always present in Chinese Thirteen Spice, but do pair well with it).

Mix everything in the bowl with a whisk until thoroughly blended. Store the Chinese Thirteen Spice Powder in an airtight jar. The Chinese Thirteen Spice blend should keep its flavour and potency for about two months, but is best within the first month of making.

Chinese Thirteen Spice Powder has a slight bitterness that needs to be offset by sweetness, saltiness, and umami, so keep this in mind when using it in various dishes.