Carrageenan Free Chinese Five-Spice Blend
Warm, aromatic, and deeply complex, this homemade spice blend brings together the bold flavors of star anise, Sichuan peppercorns, cinnamon, cloves, and fennel into one powerhouse pantry staple. Pre-packaged versions often contain anti-caking agents or fillers that can be hard to trace, so grinding your own from whole spices means you know exactly what's going into the jar. Toasting the spices in a dry skillet before grinding is the real secret here — it wakes up the essential oils and gives the finished blend a depth that store-bought simply can't match. The Sichuan peppercorns add that signature tingly warmth, while the fennel and star anise bring a sweet, licorice-like backbone that balances the heat beautifully. Passing the ground blend through a fine-mesh sieve at the end ensures a silky, uniform texture that coats food evenly every time. Use it to season roasted meats, stir-fries, marinades, or braised dishes — a little goes a long way, and a well-stocked jar of this blend will transform weeknight cooking in the best possible way.
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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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