This is a lighter Chinese five spice powder which makes it suitable for use in your desserts as well as main courses. Easy-to-make, and using traditional ingredients, it will add fresh authentic flavours and mouthwatering aromas to your home cooked Asian dishes. (See the bottom of the page for links to more of my recipes)
Notes: Whilst for maximum flavour when making your blends, I advise using whole ingredients where you can. Sometimes this may not be practical. In these cases it's perfectly fine to use pre-ground powders. If you do use pre-ground, reduce the amount the recipe says by half. So instead of 4 teaspoons of fennel seeds you use 2 teaspoons of pre-ground fennel. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
Ingredients: (makes 4-5 tablespoons)
tbsp Sichuan peppercorns (or black peppercorns)
4 tsp fennel seed
2 tsp whole cloves
2 x 3 inch pieces of cinnamon
3-4 whole star anise
tbsp = tablespoon
tsp = teaspoon
Store your five spice in an airtight jar out of direct sunlight. Use within 3 months.
Note: To extract even more flavours from the ingredients, dry toasting them prior to cooling and grinding is something I recommend. It only takes a few minutes and is well worth doing.
Click here for tips and photos on toasting and grinding. (Link opens in new window)
Chinese 5 spice is traditionally made up of star anise, Sichuan peppercorns, cassia-cinnamon, cloves and fennel.
Apparently chosen by ancient Chinese philosophers...
...These ingredients were chosen as they encompass our five taste sensations: Pungent, bitter, salty, sweet and sour
Note: If you can't get hold of Sichuan peppercorns, black
peppercorns make an acceptable substitute.
Homemade Herbes de
Seasoning Salt - A Flavourful
Spice powder Recipes - A