Black Pepper Free Chinese Five-Spice Blend
Warm, aromatic, and deeply complex, this homemade spice blend brings together star anise, cinnamon, cloves, fennel, and Sichuan peppercorns for that signature flavor that makes so many Chinese dishes unforgettable. Store-bought versions often sneak in black pepper as a filler or flavor booster, so making your own from scratch is the only way to be truly sure of what's in the jar. 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 gives the finished powder a depth that pre-ground blends just can't match. The Sichuan peppercorns bring their own tingly, citrusy heat that more than fills the role of any missing pepper, so you won't feel like you're missing a thing. Once you pass the blend through a fine-mesh sieve, you're left with a silky, fragrant powder that's ready to rub on meats, stir into marinades, or fold into sauces. Keep it in an airtight jar away from heat and it'll stay potent and fresh for weeks of cooking ahead.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!