Five-spice rub


  • Prep Time5 mins
  • Total Time5 mins
  • Makes1 /4 cup (50 mL)


  • 1/4 cup dried fennel seeds

  • 1 tbsp ground ginger

  • 1 tbsp garlic powder

  • 1 tbsp ground coriander

  • 1 1/2 tsp cinnamon


  • 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.

Nutrition (per serving)

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

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!