An authentic Chinese five spice recipe encompasses the five tastes: pungent, salty, sweet, sour and bitter. This is what ancient Chinese philosophers were apparently after when they created this easy-to-make, traditional recipe. (See the bottom of the page for links to more of my recipes)
Note: I use mainly whole ingredients for this mix, but if you don't have them whole simply swap with pre-ground powders and reduce the amounts by half. So instead of 4 teaspoons of peppercorns you use 2 teaspoons of pre-ground pepper. Reduce any others you don't have whole by half as well.
What You'll Need: (makes about 7-8 tablespoon)
8-10 star anise
3 tbsp fennel seed
2 tbsp ground cinnamon
1 tbsp green cardamom pods (optional)
4 tsp peppercorns
2 tsp whole cloves
tbsp = tablespoon
tsp = teaspoon
Store your Chinese 5 spice in an airtight container and out of direct sunlight. Use within 3 months.
Note: To greatly intensify the flavours and aromas, dry toasting the fennel, peppercorns and cloves before cooling and grinding is recommended if you have a few minutes to spare. Read more about toasting and grinding. (Link opens in new window)
Blackened Seasoning -
Bouquet Garni Seasoning
Collection of Cooking