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FIVE-SPICE POWDER is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine
Taiwanese cuisine
and also used less commonly in other Asian and Arabic cookery. Five-spice powder encompasses the five basic flavors: sweet, sour, bitter, salty and umami .

Five-spice powder
Five-spice powder
is used for cocktails as well.

CONTENTS

* 1 Recipe * 2 Use * 3 See also * 4 References

RECIPE

While there are many variants, a common mix is:

* Star anise (bajiao 八角) * Cloves
Cloves
(dingxiang 丁香) * Chinese cinnamon (rougui 肉桂) * Sichuan pepper (huajiao 花椒) * Fennel seeds (xiao huixiang 小茴香)

Other recipes may contain anise seed, ginger root , nutmeg , turmeric , Amomum villosum pods (砂仁), Amomum cardamomum pods (白豆蔻), licorice , Mandarin orange peel or galangal . In Southern China, Cinnamomum loureiroi and Mandarin orange peel are commonly used as substitutes for Cinnamomum cassia and cloves respectively, producing a slightly different flavour profile for southern five-spice powders.

USE

Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. Five spice is used in recipes for Cantonese
Cantonese
roasted duck, as well as beef stew. It is 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, few Chinese households use it in day-to-day cooking. In Hawaii , some restaurants place a shaker of the spice on each patron's table. A seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed.

SEE ALSO

* Food portal * China portal

* List of culinary herbs and spices
List of culinary herbs and spices
* Ngo gai * Ngo hiang * Panch phoron

REFERENCES

Wikibooks Cookbook has a recipe/module on

* FIVE SPICE POWDER

* ^ "High Five: Chinese Five Spice
Spice
Powder". Foodreference.com. 2009-01-21. Retrieved 2012-02-09. * ^ https://www.thespruce.com/how-to-make-five-spice-powder-4065302 * ^ A B Chinese Five Spice
Spice
at The Epicentre

* v * t * e

Culinary herbs and spices

HERBS

* Angelica

* Basil
Basil

* holy * Thai

* Bay leaf * Indian bay leaf (tejpat) * Boldo * Borage * Chervil

* Chives

* garlic / Chinese

* Cicely

* Coriander leaf / Cilantro

* Bolivian * Vietnamese (rau răm)

* Culantro * Cress * Curry leaf * Dill
Dill
* Epazote * Hemp
Hemp
* Hoja santa * Houttuynia cordata (giấp cá) * Hyssop * Jimbu * Kinh gioi (Vietnamese balm) * Kkaennip * Lavender * Lemon balm * Lemon grass * Lemon myrtle * Lemon verbena * Limnophila aromatica (rice-paddy herb) * Lovage * Marjoram * Mint * Mugwort * Mitsuba * Oregano
Oregano
* Parsley
Parsley
* Perilla * Rosemary
Rosemary
* Rue * Sage * Savory * Sanshō leaf * Shiso * Sorrel * Tarragon * Thyme
Thyme
* Woodruff

SPICES

* Aonori (ground seaweed) * Ajwain * Allspice * Amchoor (mango powder)

* Anise

* star

* Asafoetida
Asafoetida
* Camphor * Caraway

* Cardamom
Cardamom

* black

* Cassia * Celery powder * Celery seed * Charoli * Chenpi * Cinnamon
Cinnamon
* Clove * Coriander seed * Cubeb

* Cumin

* Nigella sativa * Bunium persicum

* Deulkkae * Dill /  Dill
Dill
seed * Fennel

* Fenugreek
Fenugreek

* blue

* Fingerroot (krachai)

* Galangal

* greater * lesser

* Garlic
Garlic
* Ginger
Ginger
* Aromatic ginger (kencur) * Golpar * Grains of Paradise * Grains of Selim * Horseradish
Horseradish
* Juniper berry * Kokum * Korarima * Dried lime * Liquorice * Litsea cubeba * Mace * Mango-ginger * Mastic * Mahleb

* Mustard

* black * brown * white

* Nigella (kalonji) * Njangsa * Nutmeg * Pomegranate seed (anardana) * Poppy seed * Radhuni * Rose * Saffron
Saffron
* Salt
Salt
* Sarsaparilla * Sassafras * Sesame
Sesame
* Shiso seeds / berries * Sumac
Sumac
* Tamarind * Tonka bean * Turmeric
Turmeric
* Uzazi * Vanilla * Voatsiperifery * Wasabi * Yuzu zest * Zedoary * Zereshk * Zest

Peppers

* Alligator * Brazilian

* Chili

* Cayenne * Paprika

* Long * Peruvian * Sichuan (huājiāo) * Japanese pricklyash * Tasmanian * Peppercorn (black / green / white)

MIXTURES

* Adjika * Advieh * Baharat * Beau monde seasoning * Berbere * Bouquet garni * Buknu * Chaat masala * Chaunk * Chili powder * Cinnamon
Cinnamon
sugar * Crab boil * Curry powder * Doubanjiang * Douchi * Duqqa * Fines herbes * Five-spice powder * Garam masala
Garam masala
* Garlic
Garlic
powder * Garlic
Garlic
salt * Gochujang
Gochujang
* Harissa
Harissa
* Hawaij * Herbes de Provence * Idli podi * Jamaican jerk spice * Khmeli suneli * Lemon pepper * Mitmita * Mixed spice * Montreal steak seasoning * Mulling spices * Old Bay Seasoning
Old Bay Seasoning
* Onion powder * Panch phoron * Persillade * Powder-douce * Pumpkin pie spice
Pumpkin pie spice
* Qâlat daqqa * Quatre épices * Ras el hanout * Recado rojo * Sharena sol * Shichimi * Tabil * Tandoori masala * Vadouvan * Yuzukoshō * Za\'atar

LISTS AND RELATED TOPICS

Lists of herbs and spices

* Culinary * Australian * Bangladeshi * Indian * Pakistani

Related topics

* Chinese herbology * Herbal tea * Marination
Marination
* Spice rub

* v * t * e

Cantonese
Cantonese
cuisine

MAIN DISHES

* Bao yu
Bao yu
* Bird\'s nest soup * Buddha\'s delight * Cantonese
Cantonese
seafood soup * Chinese steamed eggs * Congee * Crispy fried chicken * Dragon tiger phoenix * Egg foo young
Egg foo young
* Hot pot * Lemon chicken * Pork Knuckles and Ginger
Ginger
Stew * Seafood birdsnest * Shark fin soup * Snake bite chicken * Soy sauce chicken * Steam minced pork * Subgum * Suckling pig * Sweet and sour pork * White boiled shrimp * White cut chicken * Wonton noodles * Yangzhou fried rice

DIM SUM AND YUM CHA

* Annin tofu * Beef tripe * Cha siu bao * Chicken feet * Coconut bar
Coconut bar
* Har gow * Jian dui * Jiaozi * Lo mai gai * Nian gao * Ox-tongue pastry * Rice noodle roll
Rice noodle roll
* Shumai * Spring roll * Steamed meatball * Swiss wing * Taro cake * Taro dumpling * Tendon * Tofu skin roll * Turnip cake * Water chestnut cake * Yau gok * Youtiao
Youtiao
* Zhaliang

SIU LAAP

* Char siu * Chinese sausage * Lou mei * Orange cuttlefish * Roast goose * Siu mei * Siu yuk * White cut chicken

DESSERTS AND PASTRY

* Almond biscuit * Biscuit roll * Deuk Deuk Tong * Douhua * Ginger
Ginger
milk curd * Lo mai chi * Mooncake
Mooncake
* Red bean cake * Red bean soup * Sausage bun * Tong sui * White sugar sponge cake

CONDIMENTS AND SPICES

* Fermented bean curd * Five-spice powder * XO sauce

INGREDIENTS

* Beef ball * Black bean paste * Chenpi * Conpoy * Fermented black beans * Fish ball * Fish slice * Frog legs * Garland chrysanthemum * Kai-lan * Mantis shrimp
Mantis shrimp
* Ong choy * Pig blood curd * Pig\'s ear * Prawn ball * Rapeseed * Saang mein * Sea cucumber * Shahe fen * Shrimp roe noodles * Spare ribs * Suan cai * Tofu skin * Wonton * Yi mein * Youmian * Zha cai

OTHERS

* Chinese herb tea * Dried shredded squid

* Cantonese
Cantonese
restaurant * Beijing cuisine * Shanghai cuisine * Hong Kong cuisine * Macanese cuisine * Chinese cuisine
Chinese cuisine
* History of Chines

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