BHA & BHT Free Chinese Five-Spice Blend
Warm, aromatic, and deeply complex, this homemade spice blend brings together star anise, Sichuan peppercorns, cinnamon, cloves, and fennel seeds into one powerhouse pantry staple. The problem with most store-bought versions is that they often contain preservatives like BHA and BHT to extend shelf life — which means making your own from whole spices is genuinely the better move. Toasting the spices in a dry skillet before grinding is the secret step that unlocks their full depth, coaxing out floral, smoky, and slightly citrusy notes that a pre-ground jar simply can't match. The Sichuan peppercorns add that signature tingly warmth, while the fennel seeds and star anise keep things bright and a little sweet. Grinding everything fresh and sieving out the husks gives you a silky, uniform powder that clings beautifully to meats, marinades, and roasted vegetables. Stored in an airtight jar away from heat and light, it stays vibrant far longer than anything sitting on a grocery store shelf. Once you've made this yourself, it's hard to go back.
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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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