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|Literal meaning||"five-spice powder"|
While there are many variants, a common mix is:
- 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)
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.
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 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.
|Wikibooks Cookbook has a recipe/module on|
- Antara Sinha. "Everything You Need to Know About Chinese Five-Spice Powder". MyRecipes. Retrieved 16 June 2020.
- Chinese Five Spice at The Epicentre