Five-spice powder (Chinese)

Five-spice powder (Chinese)
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Five-spice powder is a convenient seasoning in Chinese cuisine. It incorporates the five basic flavors of Chinese cooking — sweet, sour, bitter, savory, and salty. It consists of Chinese Tung Hing cinnamon (actually a type of cassia), powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. Another recipe for the powder consists of huajiao (Sichuan pepper), bajiao (star anise), rougui (cassia), cloves, and fennel seeds. It is used in most recipes for Cantonese roasted duck, as well as beef stew. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into national cuisines throughout Asia.

The formulae are based on the Chinese philosophy of balancing the yin and yang in food. A pinch of the powder goes a long way.

Although this spice is used in restaurant cooking, many Chinese households never 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.

Adjika • Advieh • Afghanistani spice rub • Berbere • Bouquet garni • Buknu • Chaat masala • Chaunk • Chermoula • Chili powder • Curry powder • Djahe • Fines herbes • Five-spice powder • Garam masala • Garlic salt • Harissa • Herbes de Provence • Jerk spice • Khmeli suneli • Lemon pepper • Masala • Masuman • Mitmita • Mixed spice • Mrs. Dash • Niter kibbeh • Old Bay Seasoning • Panch phoron • Pumpkin pie spice • Quatre épices • Ras el hanout • Recado rojo • Shake ‘N’ Bake • Sharena sol • Shichimi • Spice mix • Spice rub • Tajín • Tandoori masala • Tony Chachere’s • Za’atar

Categories: Cantonese cuisine | Chinese ingredients | Herb and spice mixtures | China stubs | Food ingredient stubs

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