Nitrate & Nitrite Free Chinese Five-Spice Blend
Making your own spice blends from scratch is one of the smartest moves you can make in the kitchen, especially when you're trying to avoid hidden additives that sneak into pre-packaged seasonings. Store-bought five-spice powders can contain anti-caking agents and preservatives that have no business being in your food, so grinding your own puts you completely in control. This blend layers the warm licorice depth of star anise with the floral heat of Sichuan peppercorns, the sweetness of cinnamon, and the brightness of fennel — it's complex, aromatic, and genuinely stunning. Toasting the whole spices in a dry skillet before grinding is the step that makes all the difference, coaxing out oils and intensifying every note before they hit the grinder. The result is a fragrant, vibrant powder that will make your braised meats, roasted vegetables, and marinades taste like they came from a serious kitchen. Keep a jar of this on hand and you'll reach for it constantly.
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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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