Ginger Free Chinese Five-Spice Blend
Many store-bought five-spice blends quietly include dried ginger or ginger powder as a filler or flavor booster, which makes them a frustrating gamble if you're avoiding that ingredient. This homemade version skips it entirely, building all of its warmth and complexity from star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds — nothing more. Toasting the whole spices in a dry skillet before grinding is the move that takes this from good to genuinely great, coaxing out deep, aromatic oils that a pre-ground blend simply can't match. The Sichuan peppercorns bring that signature tingly, citrusy buzz, while the star anise and cinnamon give it that unmistakable sweet-savory backbone. Once you grind and sieve the blend into a fine powder, you'll have a fragrant, versatile spice mix ready to season roasted meats, braises, marinades, or noodle dishes. Keeping a jar of this on hand means you're never stuck reaching for a commercial blend and wondering what's actually inside it.
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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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