Fructose Free Chinese Five-Spice Blend
Warm, smoky, and deeply aromatic, this homemade spice blend brings the soul of Chinese cooking right into your kitchen with just five whole spices and a dry skillet. Store-bought versions can be a minefield of hidden fillers, anti-caking agents, and mystery additives that make label-reading exhausting — grinding your own means you know exactly what's in the jar. Toasting the star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds before grinding unlocks an incredible depth of flavor that pre-ground blends simply can't match. The Sichuan peppercorns add that signature tingly warmth, while the fennel seeds bring a subtle sweetness that rounds everything out beautifully. Sieving the finished powder gives you a silky, restaurant-quality result that clings evenly to whatever you're seasoning. Keep a jar on hand and you'll find yourself reaching for it constantly — it's transformative on roasted meats, marinades, and braised dishes alike.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!