Yeast 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 pantry staple. Toasting the whole spices in a dry skillet before grinding is the move that makes all the difference — it coaxes out oils and deepens the fragrance in a way that no pre-ground jar from the store can match. For anyone navigating a yeast-free lifestyle, spice blends can be a sneaky source of frustration since some commercial versions include anti-caking agents or fillers that aren't always clearly labeled. Making your own from whole spices means you know exactly what's in it — nothing more, nothing less. The sieving step at the end ensures a silky, uniform powder that blends seamlessly into marinades, braises, roasted meats, or stir-fries. Store it in an airtight jar away from heat and light, and it'll stay vibrant and potent for weeks.
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!