Walnut Free Chinese Five-Spice Blend
Warm, aromatic, and deeply complex, this homemade spice blend brings together star anise, Sichuan peppercorns, cinnamon, cloves, and fennel seeds into one powerhouse powder that elevates everything from braised meats to roasted vegetables. Store-bought versions can be a gamble — shared processing facilities sometimes mean unexpected cross-contact with tree nuts, including walnuts — so grinding your own is the smartest move for anyone keeping a careful kitchen. The process is straightforward: a quick toast in a dry skillet coaxes out the oils and deepens the flavor before everything gets ground to a fine, fragrant powder. That toasting step is the real secret, transforming each spice from good to genuinely extraordinary. Sichuan peppercorns bring a tingly, citrusy heat that plays beautifully against the sweet warmth of cinnamon and the anise-forward depth of star anise. Once you've made this from scratch, the jarred stuff at the grocery store will never quite cut it again. Keep a batch in an airtight jar and you'll find yourself reaching for it constantly.
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!