Cashew Free Chinese Five-Spice Blend
Warm, smoky, and deeply aromatic, this homemade spice blend brings together star anise, Sichuan peppercorns, cinnamon, cloves, and fennel seeds into one powerhouse pantry staple. Toasting the whole spices in a dry skillet before grinding unlocks their essential oils and gives the finished powder a complexity that no pre-packaged version can match. The Sichuan peppercorns add that signature tingly, citrusy note while the fennel seeds round everything out with a subtle sweetness — it's a genuinely beautiful balance. Store-bought blends can be a gamble when it comes to shared processing facilities and mystery fillers, but making your own means you know exactly what's in the jar. The sieving step at the end is worth the extra minute — it ensures a silky, uniform powder that disperses evenly into marinades, braises, and rubs. Keep a jar on hand and you'll find yourself reaching for it constantly, from roasted duck to spiced cookies.
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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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