Sesame 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 can be a real gamble — some contain fillers, anti-caking agents, or are processed on shared lines with sesame and other allergens, making label-reading a frustrating chore. This homemade version uses just five whole spices — star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds — so you know exactly what's in it and what isn't. Toasting them in a dry skillet before grinding is the move that takes this from good to genuinely aromatic and complex, coaxing out the warm, licorice-forward depth that makes five-spice so distinctive. The Sichuan peppercorns bring that subtle tingly heat while the fennel and star anise keep things floral and bright. Once ground and sifted, the result is a silky, fragrant powder that elevates marinades, braises, roasted meats, and even baked goods. Keep a jar on hand and you'll find yourself reaching 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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