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Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine and also used less commonly in other Asian[1] and Arabic cookery. Five-spice powder is used for cocktails as well.

Contents

1 Recipe 2 Use 3 See also 4 References

Recipe[edit] While there are many variants, a common mix is:[2]

Star anise (bā jiǎo 八角) Cloves (dīng xiāng 丁香) Chinese cinnamon (ròu guì 肉桂) Sichuan pepper (huā jiāo 花椒) Fennel seeds (xiǎo huí xiāng 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[edit] 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.[2] Five spice is used in recipes for 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. 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[edit]

Food portal China portal

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

References[edit]

Wikibooks Cookbook has a recipe/module on

Five Spice Powder

^ "High Five: Chinese Five Spice Powder". Foodreference.com. 2009-01-21. Retrieved 2012-02-09.  ^ a b Chinese Five Spice at The Epicentre

v t e

Culinary herbs and spices

Herbs

Angelica 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 Epazote 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 Parsley Perilla Rosemary Rue Sage Savory Sanshō leaf Shiso Sorrel Tarragon Thyme Woodruff

Spices

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

star

Asafoetida Camphor Caraway Cardamom

black

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

Nigella sativa Bunium persicum

Deulkkae Dill / Dill seed Fennel Fenugreek

blue

Fingerroot (krachai) Galangal

greater lesser

Garlic Ginger Aromatic ginger (kencur) Golpar Grains of Paradise Grains of Selim 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 Salt Sarsaparilla Sassafras Sesame Shiso seeds / berries Sumac Tamarind Tonka bean 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 sugar Crab boil Curry powder Doubanjiang Douchi Duqqa Fines herbes Five-spice powder Garam masala Garlic powder Garlic salt Gochujang 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 Onion powder Panch phoron Persillade Powder-douce 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 Spice rub

v t e

Cantonese cuisine

Main dishes

Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Hot pot Lemon chicken Pork Knuckles and 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 Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox-tongue pastry 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 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 milk curd Lo mai chi 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 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 restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History

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