Chinese Spice Collection

This is a set of the Chinese spices we import (other than Sichuan pepper, sold separately). Grown in southern and western China, they were harvested in fall 2019.

Star anise and Chinese cassia are used to make Chinese five spice along with Sichuan pepper (and fennel and clove, which we do not sell but are available widely in the U.S.). All of those spices are also often used in braises and soup stocks, as is black cardamom. You may also find them all in spiced chili oil. 

Cumin is used in Muslim Chinese dishes such as cumin lamb and in Chinese BBQ (skao kao). All four of the spices in this set find their way into Sichuan mala hot pot and dry pot. 

Collection includes:

  • Star anise (ba jiao), 2 ounces (57 grams)
  • Cassia bark (gui pi), 2.5 ounces (71 grams)
  • Chinese black cardamom (cao guo), 3 ounces (85 grams)
  • Xinjiang cumin (zi ran), 3.5 ounces (100 grams)

See individual products on this site for more description of each one, including provenance.