Five-spice rub

Prep 5 min
Makes 1 /4 cup (50 mL)

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1/4 cup
dried fennel seeds
1 tbsp
ground ginger
1 tbsp
1 tbsp
ground coriander
1 1/2 tsp


  • In a small bowl, stir fennel with ginger, garlic powder, coriander and cinnamon. Place in an airtight container or small jar. It will keep well at room temperature up to 3 months. Great rubbed into pork chops, tenderloin or roasts; whole chicken or parts; fish; and beef kebabs. Mixing first with a little oil will help it adhere to meat.

Store a batch of this aromatic spice-blend rub in the cupboard. A mere sprinkle gives a blast of oriental taste to chicken, fish, pork, lamb – you name it!


Calories 35, Protein 1.5 g, Carbohydrates 6.4 g, Fat 1 g, Fibre 2.8 g, Sodium 7 mg.
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