MSG Free Chinese Five-Spice Blend
Making your own spice blend from scratch is one of those small kitchen moves that pays off every single time you open the jar. Store-bought versions often contain anti-caking agents, fillers, or flavor enhancers that have no business being in a simple spice mix — so grinding your own is the cleanest way to get the real thing. This blend layers the warm licorice notes of star anise and fennel with the heat of Sichuan peppercorns, the sweetness of cinnamon, and the deep floral punch of cloves. Toasting the whole spices in a dry skillet before grinding is the move that unlocks their full aromatic potential — you'll smell the difference immediately. Sieving the finished powder ensures a silky, uniform texture that distributes evenly into marinades, braises, and rubs. Five whole ingredients, zero mystery additives, and a depth of flavor that no pre-packaged blend can match.
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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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