Hazelnut 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 a gamble — pre-mixed blends sometimes share production lines with nut-containing products, making a from-scratch batch the smarter, safer choice. Every ingredient here is a whole spice you toast yourself, so you know exactly what's going in the jar. A quick pass through a dry skillet unlocks the oils and deepens the flavor in a way that no pre-ground powder can match. Grinding and sieving the cooled spices gives you a silky, uniform powder that clings beautifully to meats, marinades, and roasted vegetables. Keep it in an airtight jar away from heat and light, and it'll stay vibrant for months of weeknight cooking.
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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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