Low Sugar Chinese Five-Spice Blend
Warm, aromatic, and deeply complex, this homemade spice blend brings together star anise, cinnamon, cloves, Sichuan peppercorns, and fennel seeds into one powerhouse pantry staple. Toasting the whole spices in a dry skillet before grinding is the move that takes this from good to genuinely great — it coaxes out the essential oils and deepens every note. Store-bought versions can sneak in fillers or anti-caking agents that have no business being in your spice rack, so grinding your own means you know exactly what's in the jar. The Sichuan peppercorns bring that signature tingly warmth, while the fennel and star anise add a sweet, licorice-like depth that makes the blend taste almost impossibly layered — all without a single gram of added sweetener. Passing the finished powder through a fine-mesh sieve gives you a silky, restaurant-quality texture that clings beautifully to whatever you're cooking. Keep it in an airtight jar away from heat and light, and it'll be ready to transform roasted meats, braises, marinades, and noodle dishes whenever the craving hits.
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Learn more →Ingredients
8 servings
- 4 whole star anise
- 1 tsp whole cloves
- 1 cinnamon stick (about 3 inches), broken into pieces
- 1 tbsp sichuan peppercorns
- 1 tsp fennel seeds
Instructions
- 1
Place the star anise, cloves, cinnamon stick pieces, Sichuan peppercorns, and fennel seeds in a dry skillet over medium-low heat. Toast, stirring frequently, until the spices are fragrant and just beginning to smoke, about 2–3 minutes. Watch closely, as the cloves and fennel seeds can scorch quickly.
- 2
Transfer the toasted spices to a plate and let them cool completely, about 5 minutes.
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