Seed Oil Free Chinese Five-Spice Blend
Warm, aromatic, and deeply complex, this homemade five-spice blend brings together star anise, Sichuan peppercorns, cinnamon, cloves, and fennel seeds into one powerhouse pantry staple. Store-bought spice blends can be a quiet source of unwanted additives or fillers, so grinding your own from whole spices is the cleanest way to get pure, unadulterated flavor. Toasting the spices in a dry skillet before grinding is the real secret here — it wakes up the essential oils and gives the finished powder a depth that pre-ground versions simply can't match. The Sichuan peppercorns add a subtle floral tingle, the star anise brings that signature licorice warmth, and the cinnamon rounds everything out into something that smells absolutely incredible. A quick pass through a fine-mesh sieve ensures a silky, uniform texture that blends seamlessly into marinades, braises, and rubs. Keep a jar of this on hand and you'll find yourself reaching for it constantly — it transforms everything from roasted duck to a simple stir-fry.
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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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