Paleo Chinese Five-Spice Blend
Warming, aromatic, and deeply complex, this homemade spice blend brings the soul of Chinese cooking into a pantry staple you can feel genuinely good about. Every ingredient here — star anise, Sichuan peppercorns, fennel seeds, cloves, and cinnamon — is a whole, unprocessed spice straight from nature, which makes this blend a natural fit for grain-free and ancestral eating styles. Store-bought versions often sneak in anti-caking agents, fillers, or mystery "natural flavors," so grinding your own is the cleanest way to go. Toasting the spices first in a dry skillet is the real secret: it wakes up the essential oils and gives the finished powder a depth that pre-ground blends simply can't match. The sieving step at the end ensures a silky, uniform texture that disperses beautifully into marinades, rubs, and braises. Keep a jar on hand and you'll find yourself reaching for it constantly — it transforms everything from roasted duck to cauliflower with just a pinch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!