Soy Free Chinese Five-Spice Blend
Warm, aromatic, and deeply complex, this homemade spice blend brings together the bold flavors of star anise, Sichuan peppercorns, cinnamon, cloves, and fennel into one powerhouse powder. Store-bought versions can be a minefield for anyone avoiding soy, since pre-mixed blends sometimes share processing lines with soy-containing products or include anti-caking additives that aren't always clearly labeled. Making it from scratch with whole spices puts you completely in control. The toasting step is where the magic really happens — a couple of minutes in a dry skillet coaxes out deep, smoky fragrance that no pre-ground jar can match. Grinding and sieving the cooled spices gives you a silky, uniform powder that clings beautifully to proteins, marinades, and braises. Keep a jar on hand and you'll find yourself reaching for it constantly — it transforms everything from roasted duck to a simple weeknight 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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