Masala Powder and Chinese Five Spice Recipes

Chris and I went shopping yesterday so be expecting a new entrée from us soon.

Masala Powder

Recipe from Sobha Vadlamani

Masala spice

Masala Powder

Masala is a South Asian term for a spice mix. A masala can be either a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions and chili paste. Masalas are used extensively in Indian cuisine to add spice and flavor. Other South Asian cuisines including Pakistani, Nepali, Bangladeshi, Burmese, and Sri Lankan regularly use spice mixes.

  • 1 -1/2 tbsp coriander seeds
  • 1 1/2 tsps anardana (dried pomegranate seeds) can substitute with lemon juice
  • 3 cloves
  • 1″ cinnamon stick
  • 2 black cardamoms
  • 1/2 tsp pepper corns
  • 3/4 tsp cumin seeds


Dry roast on low to medium for 4 minutes.
Combine all ingredients.
Store in small airtight container in a cool, dry place.

Chinese Five spice powder Recipe

011914 chinese 5 spice

Chinese Five Spice Powder

Five spice may be used with fatty meats such as pork and duck. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.  Although this mixture is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. In Hawaii, some restaurants place a shaker of the spice on each patron’s table. A seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed.

  • 1 tsp. ground Szechwan pepper
  • 1 tsp. ground star anise
  • 1-1/4 tsp. ground fennel seeds
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground white pepper


Whole ingredients grind to a fine powder.
Combine all ingredients.
Store in small airtight container in a cool, dry place.
Cee’s note:  I personally use five spice instead of cinnamon and allspice.  I prefer these flavors.  You don’t need to use as much and it tends to make foods taste sweet.

Qi Hugs


Chris Donner also writes the popular blog, 61 Musings.  Cee Neuner’s photography blog hosts four weekly challenges for bloggers.  Sobha Vadlamani is just beginning her blogging adventure.


9 thoughts on “Masala Powder and Chinese Five Spice Recipes

  1. I’m wondering what kind of masala this is. Knowing will help me use it in my recipes a little better. I’ve got a chaat masala and a garam masala in my pantry already. I was going to try to make my own chaat masala, but my Indian friend laughed and said his mom doesn’t even make her own anymore. Also a few of the ingredients were hard to source.

  2. The masala powder recipe that is posted here is actually called Channa Masala. This is typically used in a gravy dish called Chole. Most of the masala’s normally include similar ingredients with little difference in the measurement and or additional ingredients. You can use these masalas however ever you like. My older son uses this above channa masala in the omellete he makes for his breakfast. I can get you guys other masala recipes if you like to make them fresh. It surely will get me also into the habit of having everything fresh. Thanks for liking the recipes.

    And Cee, great job on the pictures. I love them all. 🙂

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