Spices Glossary

6 essential Chinese cooking terms: spices — Chinese-English side by side, with measurements and substitution tips.

Chinese	English	What it is	Substitute
花椒 huā jiāo	Sichuan peppercorn	Citrusy, numbing spice (má) unique to Sichuan cooking. Not a 'peppercorn' in heat terms. 1 tsp ≈ 2 g	No true substitute for the numbing effect; add a little black pepper for warmth only.
八角 bā jiǎo	Star anise	Licorice-scented spice used in braises and five-spice. 1 star ≈ 1 g	A pinch of five-spice powder can stand in for one star.
五香粉 wǔ xiāng fěn	Five-spice powder	Blend of star anise, cloves, cinnamon, Sichuan pepper, fennel. 1 tsp ≈ 2 g	DIY: equal parts cinnamon, cloves, star anise, fennel, Sichuan pepper.
白胡椒粉 bái hú jiāo fěn	White pepper	Earthy, sharp pepper used in soups and stir-fries for depth without black flecks. 1 tsp ≈ 2 g	Black pepper 1:1 (slightly stronger, more floral).
干辣椒段 gān là jiāo duàn	Dried chili / chili flakes	Dried red chilies, whole or crushed; more aroma than fresh heat. 1 dried chili ≈ 0.5 tsp flakes	—
咖喱粉 gā lí fěn	Curry powder (yellow)	Ground blend of turmeric, coriander, cumin, fenugreek. Gives golden color and warm spice. Different from Thai curry paste.	No curry powder? Use 1/2 tsp turmeric + pinch each cumin + coriander. Color only, less complexity.