Why Chinese Five Spice Puts Pumpkin Spice To Shame

Every year, as soon as the fall baking season starts, pumpkin spice is everywhere you look. While we love a cozy pumpkin pie spice blend, today, PS (even without the L) has become ubiquitous. The internet is saturated with recipes that capitalize on its popularity, each one seemingly more ghastly than the last: slow-cooker pumpkin spice lattes, pumpkin spice vinaigrette, pumpkin spice Jell-O shots, and even pumpkin spice moonshine. 

Luckily, another spice blend contains all the toasty seasonal vibes of classic pumpkin spice — but has a unique and unexpected kick. Chinese five-spice is traditionally used in savory dishes like char siu pork, five-spice roasted duck, and stir-fries, but it also makes an incredible flavor twist for sweet applications. Anywhere you would ordinarily use pumpkin spice, swap in Chinese five-spice.

Usually, five-spice powder includes cinnamon, cloves, fennel, star anise, and Sichuan peppercorns, so there is some overlap. A conventional pumpkin spice blend typically contains cinnamon, cloves, ginger, nutmeg, and allspice. However, Chinese five-spice is more assertive compared to soft pumpkin spice. More traditional recipes for Chinese five-spice call for cassia bark, a cousin to the sweeter cinnamon powder we tend to use in the United States. Beyond that, Chinese five-spice boasts more heat — and a certain beguiling twang — thanks to fennel seeds, star anise, and peppercorns (Sichuan, black, or white peppercorns). Some blends also add ginger, though that's technically a six-spice powder.

Although you can find Chinese five-spice powder in most grocery and specialty stores, you can also make your own at home. This makes it especially easy to vary your spice choices — playing between Sichuan and black peppercorns, adding ground cassia bark instead of cinnamon if you happen upon some, etc. 

What I love about using Chinese five-spice for seasonal sweets is that it still plays beautifully with all the same treats that pumpkin spice enhances and shares enough of the same prominent spice flavors (cinnamon and clove) to win over folks who may raise an eyebrow at unfamiliar ingredients. From there, the peppercorns deliver a good-natured kick to balance the sweet spices but stop short of being spicy. The anise and fennel lend warmth but won't leave your muffins or whipped cream tasting like a black licorice stick. It even makes plain old pumpkin pie taste new again.

If you're still unsure, there are ways to work Chinese five-spice powder into smaller components of a sweet treat. Sprinkle a pinch into heavy cream as you're whipping it and use your spiced whipped cream to top pumpkin or apple pie; add ¼-teaspoon to candied nuts before roasting and sprinkle them on vanilla ice cream; try a DIY Chinese five-spice latte at home; or toss your next batch of popcorn in the fragrant powder.