Mustard Free Chinese Five-Spice Blend
Warm, smoky, and deeply aromatic, 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 real gamble — blends sometimes include unexpected fillers or are processed on shared lines with allergen-containing spices, making a from-scratch batch the smarter, safer choice. Toasting the whole spices in a dry skillet before grinding is the secret step that unlocks their full depth, coaxing out oils and intensifying every note from floral to peppery to sweet. The Sichuan peppercorns add that signature tingly warmth, while the fennel seeds and star anise keep things bright and slightly licorice-forward. Grinding everything fresh and sieving out the husks means you get a silky, uniform powder that clings beautifully to meats, roasted vegetables, or braised dishes. Stored in an airtight jar away from heat and light, a batch like this will stay vibrant and ready to elevate weeknight cooking for weeks to come.
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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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