Title: Five-spice powder
Content:  Five-spice powder is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine. It is also used in Hawaiian cuisine and Vietnamese cuisine. The five flavors of the spices (sweet, bitter, sour, salty, and umami (savoriness)) refers to the five traditional Chinese elements.
Title: Five-spice powder
Content: Star anise (bājiǎo 八角) ; Cloves (dīngxiāng 丁香) ; Chinese cinnamon (ròuguì 肉桂) ; Sichuan pepper (huājiāo 花椒) ; Fennel seeds (xiǎohuíxiāng 小茴香)  While there are many variants, a common mix is: Other recipes may contain anise seed, ginger root, nutmeg, turmeric, Amomum villosum pods (shārén 砂仁), Amomum cardamomum pods (báidòukòu 白豆蔻), licorice, Mandarin orange peel or galangal. In Southern China, Cinnamomum loureiroi and Mandarin orange peel are commonly used as substitutes for Cinnamomum cassia and cloves respectively. These ingredients collectively produce southern five-spice powders' distinctive, slightly different flavor profile. In one study, the potential antioxidant capacities of Chinese five-spice powder (consisting of Szechuan pepper, fennel seed, cinnamon, star anise, and clove) with varying proportion of individual spice ingredients was investigated through four standard methods. The results suggest that clove is the major contributor to the high antioxidant capacities of the five-spice powder whereas the other four ingredients contribute to the flavor.
Title: Spice mix
Content: Five-spice powder, a blend of cassia (Chinese cinnamon), star anise, cloves, and two other spices ; Húng lìu, a Vietnamese blend ; Shichimi, a mix of ground red chili pepper, Japanese pepper, roasted orange peel, black and white sesame seed, hemp seed, ground ginger and nori 
Title: Five-spice powder
Content:  Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia. In Hawaii, some restaurants place a shaker of the spice on each patron's table. A seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed. Five-spice powder can also add complexity and savoriness to sweets and savory dishes alike. It has a traditional use as an antiseptic and used to cure indigestion.
Title: Outline of herbs and spices
Content:  and salted soybean. ; Fines herbes – combination of herbs that forms a mainstay of Mediterranean cuisine. ; Five-spice powder – mixture of five spices endemic to Chinese cuisine, but also used in other Asian cookery as well. ; Garam masala – blend of ground spices common in North Indian and other South Asian cuisines. and none is considered more authentic than another. ; Garlic salt –flavored salt used as food seasoning made of a mixture of dried ground garlic and table salt with an anti-caking agent. ; Gochujang – Gochujang ; Harissa – Tunisian hot chili sauce whose main ingredients are piri piri, serrano peppers and other hot chili 
Title: Spice
Content: Advieh (Iran) ; Baharat (Arab world, and the Middle East in general) ; Berbere (Ethiopia, Eritrea and Somalia) ; Bumbu (Indonesia) ; Cajun (United States) ; Chaat masala (Indian subcontinent) ; Chili powder and crushed red pepper (Cayenne, Chipotle, Jalapeño, New Mexico, Tabasco, and other cultivars) ; Curry powder ; Five-spice powder (China) ; Garam masala (Indian subcontinent) ; Harissa (North Africa) ; Hawaij (Yemen) ; Jerk spice (Jamaica) ; Khmeli suneli (Georgia, former U.S.S.R.) ; Masala (a generic name for any mix used in the Indian subcontinent) ; Mixed spice (United Kingdom) ; Panch phoron (Indian subcontinent) ; Pumpkin pie spice (United States) ; Quatre épices (France) ; Ras el hanout (North Africa) ; Sharena sol (literally "colorful salt", Bulgaria) ; Shichimi tōgarashi (Japan) ; Speculaas (Belgium and Netherlands) ; Thuna Paha (Sri Lanka) ; Vegeta (Croatia) ; Za'atar (Middle East) 
Title: Indian Chinese cuisine
Content:  Foods tend to be flavoured with spices such as cumin, coriander seeds, and turmeric, which with a few regional exceptions, such as Xinjiang, are traditionally not associated with much of Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black pepper corns and yogurt are also frequently used in dishes. This makes Indian Chinese food similar in taste to many ethnic dishes in Southeast Asian countries such as Singapore and Malaysia, which have strong Chinese and Indian cultural influences. Non-staple dishes are by default served with generous helpings of gravy, although they can also be ordered "dry" or "without gravy". Culinary styles often seen in Indian Chinese fare include "Chili" (implying batter-fried items cooked with pieces of chili pepper), "Manchurian" (implying a sweet and salty brown sauce), and "Schezwan" (sic - see below) (implying a spicy red sauce).
Title: Chinese cuisine
Content:  Seasonings such as fresh ginger root, garlic, scallion, cilantro and sesame are widely used in many regional cuisines. Sichuan peppercorns, star anise, cinnamon, fennel, cloves and white peppers are also used in different regions. To add extra flavor to the dishes, many Chinese cuisines also contain dried Chinese mushrooms, dried baby shrimp, dried tangerine peel, and dried Sichuan chillies. When it comes to sauces, China is home to soy sauce, which is made from fermented soybeans and wheat. A number of sauces are also based on fermented soybeans, including hoisin sauce, ground bean sauce and yellow bean sauce. There are also different sauces preferred by regional cuisines, oyster sauce, fish sauce and furu (fermented tofu) are also widely used. Vinegar also has a variety with different flavors: clear rice vinegar, Chinkiang black rice vinegar, Shanxi vinegar, Henghe vinegar etc.
Title: Five Grains
Content:  Assortments of five grains continue to be used in ritual contexts, as in the Southern Min custom of creating a Taoist stove to cook Chui Zhao Fan, a meal for the Kitchen God in which five dry seeds are placed into a slot in the chimney of the stove. Casual worshippers may simply use any five beans (e.g., of different colors) instead of any particular set of grains. Chinese cuisine is not known for any single recipe using all five grains, so there is no grain equivalent of five-spice powder or "eight treasure rice" (八寶飯, babaofan). Many, perhaps most, Chinese cooking employs the grains in some fashion, though: rice, congee, noodles, spring rolls, breads, tofu, wontons and other dumplings as dishes; sweet bean paste as fillings; glutinous rice as a wrapping, for example in zongzis; rice and soy milks and beverages; soy sauces and sesame oils; and fermentation starters for use in beers, rice wines, and native liquors like baijiu.
Title: Illicium verum
Content:  Star anise contains anethole, the same compound that gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking, as well as in liquor production, most distinctively in the production of the liqueur Galliano. Star anise enhances the flavour of meat. It is used as a spice in preparation of biryani and masala chai all over the Indian subcontinent. It is widely used in Chinese cuisine, and in Malay and Indonesian cuisines. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also a major ingredient in the making of phở, a Vietnamese noodle soup. It is also used in the French recipe of mulled wine, called vin chaud (hot wine). If allowed to steep in coffee, it deepens and enriches the flavor. The pods can be used in this manner multiple times by the pot-full or cup, as the ease of extraction of the taste components increases with the permeation of hot water.

Question: what are the spices in chinese 5 spice powder?
Answer: Sichuan pepper.
Cloves (dingxiang 丁香).
Star anise.
Cloves.
Chinese cinnamon.
Fennel seeds.