This is a blog post of the history behind five spice powder, as well as its use in Asian cuisine.
Five spice powder is a mixture of five different spices that are used in Chinese and Taiwanese cooking. It originated in China, but has spread throughout all of Asia. The exact origin of this powder is unknown, but it was originally created by the Chinese who had no access to pepper, so they would create a powder from other spices to give food flavor.
It consists of star anise, Szechuan peppercorns, fennel seeds, cloves and cinnamon. This blend can be used in any dish that needs a kick! It is also known for being able to bring out the natural flavors of meats such as pork and chicken.
This powder adds an exotic taste to any dish with its sweet and savory flavors! Some examples include: steamed fish with ginger-soy sauce, braised pork belly or ribs with soy sauce (a must try), steamed buns stuffed with BBQ pork (char siu bao)**
Five spice powder is a mixture of five different spices, hence the name. It is used in two different Chinese cuisines: one from the south, and one from the north. The southern version contains star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. While the northern version contains star anise, cloves, cinnamon, Sichuan pepper and ground fennel seeds.
The reason there are two different versions is that historically they have been isolated from each other. This is because of China’s vast size and terrain. In the north of China there are mountain ranges that separated north and south China for hundreds of years. This meant northern China developed its own cuisine that was distinct from southern China’s cuisine.
The ingredients in five spice powder can be either ground or whole. Some cooks prefer to use whole spices to create their own blend at home so they can tweak it to their tastes by increasing or decreasing the amounts of each spice.
The ingredients used in five spice powder usually include: star anise (illicium verum), cloves (syzygium aromaticum), Chinese cinnamon (cinnamomum cassia), Sichuan pepper (Zanthoxylum piperitum) and fennel seeds
Five-spice powder is a mixture of five spices used primarily in Chinese and Taiwanese cuisine. It can also be used in other Asian cuisines, including Vietnamese and Thai.
Five spice may be used with fatty meats such as pork, duck or goose. It is used as a 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 Indonesia cloves, cinnamon, star anise and fennel are usually also used; resulting in a more aromatic version called “six-spice powder” (bumbu enam rasa), frequently added to gado-gado; though it’s less common in Indonesian Chinese cuisine. In some versions star anise is replaced by chili peppers.
In Eastern Europe, allspice is often substituted for Chinese five spice powder; however it does not provide the same flavor profile, while nutmeg or mace may be added to approximate the flavor of
Five spice powder is a spice mixture of five or more spices used primarily in Chinese cuisine but also used in other Asian and Arabic cookery. 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 Tonga spice is mixed with chopped fresh cilantro leaves (kōhila) and salt to make a Hawaiian relish called masima which is eaten with taro root chips.
It is an important ingredient in the Taiwanese dish of minced pork over rice (五香肉燥飯) and the similar main course dish of minced pork over noodles called lu rou fan (滷肉飯). A seasoned salt can be easily made by dry-frying common salt with five-spice powder under low heat in a dry pan
Five-spice powder is a spice blend of five or more spices used primarily in Chinese cuisine but also used in other Asian and Arabic cookery. Five-spice powder is used for cocktails as well.
Five Spice Powder originates from China. It is typically a mixture of equal parts star anise, Sichuan pepper, fennel seed, ground cloves, and cinnamon. The five flavors represent the five elements of Chinese philosophy: Sweet/Earth, Sour/Wood, Bitter/Fire, Pungent/Metal, Salty/Water.
Five Spice Powder can be found in the spice section of most grocery stores. It can also be found at Asian markets and online spice retailers.
Five spice powder is a mixture of five spices used in Asian cuisine. In addition to being a component of many dishes, it is also used as a rub for meat or sprinkled on vegetables. It is commonly found in the cupboards of cooks across the country, and can be bought at any grocery store.
The five spices are usually allspice, cinnamon, cloves, fennel, and star anise. Other ingredients can be added, depending on individual tastes and available ingredients. Some recipes may substitute ginger for star anise or fennel seed in place of fennel powder. For extra kick, anise seeds can be substituted for the anise powder, while ground cumin can lend a distinctive smoky flavor to the mixture.
Five spice powder is usually made with whole spices and ground just before use. If you don’t have these ingredients on hand, you can substitute pre-ground spices for a faster preparation. While not as flavorful as the fresh version, it will still provide great taste to your recipes.
Five-spice powder is a seasoning blend developed in China that is made up of equal parts star anise, cloves, ground cinnamon and fennel seed, added to a pinch of Szechwan peppercorns. The peppercorns are not included in every recipe and usually there is a separate shaker of it, as it can be quite intense.
Five-spice powder is traditionally used in stir-fries and most often with pork or duck. It also can flavor braised dishes and is an essential ingredient for Chinese barbecued pork (Char Siu).
This mixture of spices has been popular in Chinese cooking since the Tang Dynasty (618 – 907 AD). Today it is still one of the most important seasonings used in Chinese cuisine. Five-spice powder works particularly well with duck and pork, but can be used with any meat or chicken.
For those who like to experiment in the kitchen, five spice powder can make an interesting alternative to curry powder or paprika — sprinkle it on popcorn or use it to season roasted pumpkin seeds instead of salt.
Five spice powder should always be stored in a cool dry place and kept away from sunlight.
There are many different recipes out there for making your own
