How to Make Your Own Chinese 5 Spice and Add Authentic Flavours to Your Chinese Dishes
3rd March 2016 -- Issue #73
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - How to Make Five Spice
3. My Recipe Book
4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!
To keep up to date with new recipes and herbs and spices info,
I have a Facebook page you may like...
Here's my Youtube channel with all my spice mix videos...
And if you're a Google Plus user...
And if Twitter is your thing...
Homemade Chinese 5 Spice Powder
For adding the fabulous flavours and aromas of China to your cooking, this super easy-to-make blend is just the thing. Using a mixture of traditional ingredients, it can be made in just minutes!
Makes about 5-6 tbsp
6-7 whole star anise
2 tbsp peppercorns
4 tsp fennel seed
2 tsp cloves
3 inch piece of cinnamon
tbsp = tablespoon
tsp = teaspoon
That's all there is to it!
- Break up the cinnamon stick and star anise
- Grind the cinnamon and star anise pieces along with the fennel, cloves and peppercorns
- Finally, sieve everything into a bowl and give a quick stir
Store in an airtight container out of direct sunlight. Use within 3 months.
Click for a large collection of my other homemade seasonings and blends.
Note: You could dry toast the cloves, fennel and peppercorns for a few minutes prior to grinding for even more flavours.
See the toasting and grinding info down the page for tips on this recommended, easy to do
Spice Magic - Recipe Book
I've reduced the price to only $5 exclusively
for my newsletter subscribers.
This is my new downloadable recipe book all about making your own spice mixes and herb blends.
It has 100 Recipes from all around the world ranging from the basic to fairly complex.
Just a few of the recipes you'll find within...
- A Collection of BBQ Rubs
- Cajun, Creole and Taco Seasonings
- Curry Powder and Masala Blends
- Pumpkin and Pudding Spice Recipes
- Mulling and Pickling Spice Mixes
- Recipes For Dry rubs
- Blends From China, India, US, Africa and Europe
- And Many More
comes with 4 bonus books all written by me!
It also has a 60 day money back guarantee.
No questions asked!
How to Toast and Grind
Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...
Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.
Step 2: Let them cool and then grind.
Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.
Click Here for step-by-step info and photos on this recommended technique.
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Until Next Week,
Jason - Spice-Mixes.com