Your elements are a little off. The five elements the spice blend is based upon are: wood, fire, earth, metal, and water. Air is not an element.

Oh wow, I really could have sworn I actually used whole spices in my mix. Of course I could be wrong :)

Like most people you concentrate on five kinds of spice: star anise, sichuan peppercorns, cinnamon and fennel. It seems that people take the “five” in “Five Spice” to mean a blend of five different spices. This is not entirely correct. The “five” in Five Spice actually refers to the balance of five basic elements: earth, fire, water, air, and metal.
The Five Spice powder was originally used in Chinese medicine to restore the balance of the five elements in the Chi or the life energy in our bodies. So, besides the five basic spices, Five Spice powder may contain other spices such as coriandar seeds, cumin or anise seeds (instead of fennel seeds), black or green cardamom, and even your beloved nutmeg. :)

In my own Five-Spice Blend, I started out with equal amount, by weight, of the five basic spices, though recently I’ve been using cumin seeds instead fennel seeds. I found that the mix of star anise, cinnamon and fennel seeds, all providing strong anise-y notes, became a little overpowering, so I opted for cumin seeds, which are very similar to fennel seeds but a little less anise-y and a bit more earthy. I also added coriandar seeds and (sometimes) cardamom to my blend.
I recommend starting with whole spices if you can find them – ground spices lose their potency quickly, and you never know how old they’ve been loitering on the shelf. Starting with whole spices also allow you to dry roast them for a bit before grinding, which helps turn certain compounds in the spices more volatile, so your Five-Spice Blend ends up more fragrant and flavorful. On a dry pan over medium heat, roast each spice separately until just fragrant. They roast at different time so the easiest and safest thing to do is use a small pan and roast each one separately. Let the spices come back close to room temperature before grinding. 
Oh, and if you wondering …. I use a heavy mortar and pestle – it takes a lot of elbow grease, I know.

Well, we’ll have too see what kind of dish you made this weekend, but I’m hoping for: a crisp Indo/Chinese Pork Belly Recipe (Babi Pangang?) :D

This is a Magimix Le Blender. So is my food processor. 

Keeping them both on the countertop now.

I also bought a stand-mixer and must admit that I barely use it. Should’ve known better than to buy a stand-mixer when I seldom to never bake anything :)