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Five-spice powder
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{{otheruses4|Chinese five-spice mixture|Bengali five-spice mixture|Panch phoron}}
'''Five-spice powder''' (五香粉, ''wǔxiāngfěn'' in
hanyu pinyin) is a convenient seasoning for
Chinese cuisine, particularly
Cantonese cuisine. It incorporates the five basic flavours of Chinese cooking —
sweet,
sour,
Bitter (taste) bitter,
wiktionary:pungent pungent, and
salty.
It consists of China Tung Hing
cassia 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
cinnamon,
black pepper,
clove cloves,
fennel seed, and
star anise.
Szechuan pepper can also be used. It is used in most recipes for Cantonese roasted
duck, as well as
beef stew.
The formulae are based on the Chinese philosophy of balancing the
Yin Yang 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
Cuisine of Hawaii Hawaii some restaurants have it on the table.
A versatile seasoned salt can be easily made by stir-frying common
edible salt salt with five spice powder under low heat in a dry pan until the spice and salt are well mixed.
Sample recipe
Here's a basic recipe for home-made five spice powder.
#Roast two teaspoons of Szechuan peppercorns in a dry frypan for about three minutes.
#Grind the peppercorns in a pepper grinder or coffee grinder together with 8 star anise pods.
#Strain the ground spices to remove any larger bits.
#Mix together 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.
#Grind the completed mixture until it is a very fine powder.
#Use sparingly, as it is extremely pungent.
See also
*
Wikibooks:Cookbook:Five spice powder The Wikibooks Cookbook may have additional variations on this theme
category:Cantonese cuisine
Category:Chinese cuisine
Category:Herb and spice mixtures
et:Viievürtsisegu
fi:Viismauste
ja:五香粉
zh:五香粉
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