Coconut 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. Store-bought versions can be hit or miss — sometimes stale, sometimes packed with fillers or anti-caking agents you didn't ask for — so grinding your own is genuinely worth the extra few minutes. Toasting the whole spices in a dry skillet before grinding is the move that makes everything bloom, coaxing out layers of warmth, floral heat, and subtle sweetness that a pre-ground jar simply can't match. The Sichuan peppercorns add that signature tingly, citrusy edge that makes this blend so distinctive and craveable. Once you pass it through a fine-mesh sieve and seal it in an airtight jar, you've got a fragrant, vibrant powder ready to season roasted meats, braises, marinades, or noodle dishes. Every single ingredient here is a pure, whole spice — nothing hidden, nothing unnecessary — so you know exactly what's going into your food.
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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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