Dairy 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. 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 any pre-packaged version simply can't match. The good news for anyone avoiding dairy is that spice blends are naturally free of it, but store-bought versions can still sneak in anti-caking agents or be processed on shared lines, so making your own puts you fully in control. Every ingredient here is a whole spice, nothing more — just pure, plant-based flavor from start to finish. Passing the ground blend through a fine-mesh sieve at the end ensures a silky, restaurant-quality texture that clings beautifully to proteins, roasted vegetables, or noodle dishes. Keep a jar of this on hand and you'll find yourself reaching for it constantly.
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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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