Five-Spice Oil

Jeremy Marshall

Aquagrill - NYC

You can drizzle the oil over a piece of grilled or broiled fish or use it as a condiment in an Asian-flavored dressing.


  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon white pepper
  • 1/4 teaspoon salt
  • Water
  • 2 1/2 cups canola or grapeseed oil


Combine the nutmeg, cloves, allspice, cinnamon, ginger, white pepper, and salt. Add enough water to make a smooth paste. Whisk in the oil. Store in an airtight jar for 24 hours, making sure to shake the container periodically. Refrigerate the jar for an additional 12 hours, agitating periodically. Let the oil settle in the refrigerator undisturbed for 6 additional hours; the spice paste will sink to the bottom. Ladle out the oil and retain. Discard the paste. The oil can be refrigerated for up to one month.


2 1/2 cups