See Chinese five spice.
(This is not to be confused with Bengali five spice – panch phoron, which is made up of almost completely different spices except fennel seeds, and the seeds are usually left whole and not ground into a powder.)
This aromatic blend of powdered spices is easily recognised for its use in Chinese cookery, but is also used in Asian and Arabic cuisine.
There are a number of blends possible for five spice and interestingly, some commercial brands of five spice contain more than five spices, so should the be called six spice??
Common ingredients are star anise, pepper (black or white), cloves, fennel seeds and Chinese cinnamon. Other additions and substitutions can be anise seeds, ginger, nutmeg, turmeric, liquorice, sichuan pepper, Mandarin orange peel and galangal.
The powder is used as a rub for pork, chicken, duck and seafood.