Five-spice powder is a mixture of five spices. It is popular in Chinese cuisine, but also used in other Asian cookery.
There are many variants. The most common is bajiao (star anise), cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds. Instead of true cinnamon, “Chinese cinnamon” (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon which is often sold as cinnamon), may be used. The spices need not be used in equal quantities.
Another variant is tunghing or “Chinese cinnamon”, powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves.
The formulae are based on the Chinese philosophy of balancing the yin and yang in food.
Culinary uses :
Five spice is used well with greasy meats like pork and duck. It is used in stir fried vegetables and as a spice rub for chicken, duck, pork and seafood.
Five Spice Powder :
2 spoon Sichuan pepper or black peppercorns
8 peaces of star anise or 4 spoons of anise seed.
1 spoon fennelseed
1/2 spoon cloves powder
1 spoon of cinnamon powder.
Roast the black peppercorns during 3 minutes in a dry cooking pan.
Bring the other ingredients together and put them in a kitchen machine. Grind the mixture in powder shape. Bring this together with the black pepper power.
The five Spice powder is sharp.
It contains the 5 base flavours”: sweet, sour, salty, bitter en spicy.
Other names :
Chinese five spice powder.