Corn Free Chinese Five-Spice Blend
Store-bought spice blends are one of the sneakiest sources of hidden additives, and corn-derived fillers or anti-caking agents show up more often than you'd expect on those ingredient labels. Making your own from whole spices is the cleanest workaround, and the results are genuinely superior to anything in a jar. Toasting star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds in a dry skillet coaxes out deep, complex aromatics that pre-ground blends simply can't match. The Sichuan peppercorns bring that signature tingly warmth, while the fennel and star anise add a sweet, almost licorice-like backbone that makes the whole blend sing. Sieving out the coarse husks after grinding gives you a silky, uniform powder that distributes evenly into marinades, braises, and rubs. Stored in an airtight jar away from heat, a batch like this holds its potency beautifully and is ready whenever you need it. Once you've made it from scratch, going back to the packaged version is genuinely hard to justify.
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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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