Five-spice powder

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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 and Arabic cookery.

Five-spice powder is used for cocktails as well.

Video Five-spice powder

Recipe

While there are many variants, a common mix is:

• Star anise (b? ji?o ??)
• Cloves (d?ng xi?ng ??)
• Chinese cinnamon (ròu guì ??)
• Sichuan pepper (hu? ji?o ??)
• Fennel seeds (xi?o huí xi?ng ???)

Other recipes may contain anise seed, ginger root, nutmeg, turmeric, Amomum villosum pods (??), Amomum cardamomum pods (???), 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.

Maps Five-spice powder

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 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.

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See also

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References

Source of article : Wikipedia