Five-spice powder

related topics
{food, make, wine}
{work, book, publish}
{theory, work, human}
{math, energy, light}

Five-spice powder is a mixture of five spices[1][2], encompassing all five flavors of sweet, sour, bitter, pungent, and salty.[3] It is popular in Chinese cuisine, but also used in other Asian cookery.[4]

Contents

Formulae

There are many variants. The most common is bajiao (star anise), cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds.[5][6] 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.[5]

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.

Usage

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.[5]

Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is also used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.

Although this mixture is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. In Hawaii, some restaurants have it on the table.

A versatile seasoned salt can be easily made by stir-frying common salt with Five-spice powder under low heat in a dry pan until the spice and salt are well mixed.

References

See also


Angelica · Basil · Basil, holy · Basil, Thai · Bay leaf · Boldo · Bolivian Coriander · Borage · Chervil · Chives · Cicely · Coriander leaf (cilantro) · Cress · Curry leaf · Dill · Elsholtzia ciliata · Epazote · Eryngium foetidum (long coriander) · Hemp · Hoja santa · Houttuynia cordata (giấp cá) · Hyssop · Jimbu · Lavender · Lemon balm · Lemon grass · Lemon myrtle · Lemon verbena · Limnophila aromatica (rice paddy herb) · Lovage · Marjoram · Mint · Mitsuba · Oregano · Parsley · Perilla (shiso) · Rosemary · Rue · Sage · Savory · Sorrel · Tarragon · Thyme · Vietnamese coriander (rau răm) · Woodruff

Full article ▸

related documents
Sauce
Canadian whisky
Pan frying
Moxie
Porridge
Herbal tea
Gin and tonic
Longan
Edam (cheese)
Portable soup
Chilaquiles
Barley wine
Pecorino Romano
Jolt Cola
Cayenne pepper
Fortified wine
Wasabi
Chervil
Mountain Dew
Chowder
Rosemary
Goldwasser
Swiss cheese
Dessert
Szechuan cuisine
Newcastle Brown Ale
Molasses
Acerola
Apple sauce
Yerba buena