Turmeric Free Chinese Five-Spice Blend
Making your own spice blends from scratch is one of those kitchen moves that instantly elevates everything it touches, and this one is no exception. Star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds come together in a blend that is deeply aromatic, warmly sweet, and just a little tingly on the tongue. Toasting the whole spices in a dry skillet before grinding is the real secret here — it coaxes out layers of flavor that pre-ground versions simply cannot match. Many store-bought five-spice powders include fillers or blended seasoning mixes that can sneak in unexpected ingredients, so grinding your own gives you complete control over exactly what goes into the jar. The Sichuan peppercorns bring that signature numbing floral heat, while the fennel and cinnamon round everything out into something genuinely complex. Use it to season roasted meats, stir-fries, marinades, or braised dishes — a little goes a long way. Once you have a batch of this in your pantry, you will 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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