Low FODMAP Chinese Five-Spice Blend
Warm, aromatic, and deeply complex, this homemade spice blend brings the soul of Chinese cooking right into your kitchen with just five whole spices. Store-bought versions can be a minefield — garlic and onion powder sneak into many commercial blends, making them off-limits for anyone managing digestive sensitivities. This version keeps things clean, relying entirely on star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds — all low FODMAP-friendly in typical culinary amounts. Toasting the spices in a dry skillet before grinding is the real secret here; it coaxes out deep, roasted notes that no pre-ground powder can match. The Sichuan peppercorns add that signature tingly warmth, while the fennel seeds and star anise bring a gentle sweetness that rounds everything out beautifully. Once you have a jar of this on your shelf, you'll find yourself reaching for it constantly — rubbed onto proteins, stirred into marinades, or dusted over roasted vegetables.
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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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