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Five Spice Powder

Commonly used in

Chinese cuisine

and

.

Recipes

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Chinese five spice powder is a warm, fragrant spice blend built around star anise, cloves, Chinese cinnamon, Sichuan peppercorn and fennel seed — five flavours said to represent the five elements of Chinese philosophy: sweet, sour, bitter, savoury and salty. A small pinch adds instant depth to marinades, roasted or braised meats, and stir-fries.

Ingredients

Five spice powder is typically made from ground star anise, cloves, Chinese cinnamon (cassia), Sichuan peppercorn and fennel seed. Some blends also include ginger or licorice root.

Nutritional Facts

Five spice powder is used in tiny amounts, so it contributes little nutritionally. Per teaspoon, it contains approximately 6 to 8 calories, less than 1 gram of fat and around 2 grams of carbohydrates, with negligible protein and sodium.

Recipes using this ingredient

Bo Kho (Vietnamese Beef Stew)

A fragrant Vietnamese beef stew braised with lemongrass, star anise and carrot, perfect with a crusty baguette or rice noodles.

Salt and Pepper Squid

Salt and Pepper Squid

Crispy fried squid tossed with garlic, chilli, spring onion and five-spice salt. A Cantonese restaurant favourite.

Char Siu (Chinese BBQ Pork)

Char Siu (Chinese BBQ Pork)

Sticky, caramelised Cantonese BBQ pork with a lacquered red glaze, sliced and served over steamed rice.

Crispy Chicken Vermicelli Salad with Nuoc Cham

Crispy marinated chicken over rice vermicelli, herbs and vegetables, drizzled with nuoc cham dressing.

Soy-Brined Roast Chicken (Asian Style)

Whole roast chicken brined in soy, spices and aromatics for maximum flavour.

Crispy Roasted Pork Belly (Thịt Heo Quay)

Crispy-skinned, juicy roasted pork belly infused with Vietnamese flavors.

Other glossary terms

MSG (Monosodium Glutamate)

Sichuan Peppercorn

Katsuobushi (Japanese Bonito Flakes)

Five Spice Powder

Nuoc Cham (Vietnamese Dipping Sauce)

Doenjang (Korean Fermented Soybean Paste)

Tamari (Japanese Gluten-Free Soy Sauce)

Yuzu Kosho (Japanese Citrus Chili Paste)

Ponzu Sauce (Japanese Citrus Soy Sauce)

Furikake (Japanese Rice Seasoning)

Doubanjiang (Sichuan Chili Bean Paste)

Kecap Manis (Indonesian Sweet Soy Sauce)

Shichimi Togarashi (Japanese Seven Spice)

Soba Noodles (Buckwheat Noodles)

Sake (Japanese Rice Wine)

Sweet potato noodles/Korean glass noodles (Dangmyeon: 당면)

Crispy fried shallots

Panko (Japanese Bread Crumbs)

Mentsuyu (Noodle Soup Base)

Mirin (Japanese Sweet Rice Wine)

Light Soy Sauce

Kewpie Mayonnaise

Korean spicy dipping sauce (Ssamjang: 쌈장)

Fermented shrimp paste

Dashi (Japanese Soup Stock)

Korean black bean paste sauce (Chunjang: 춘장)

Adzuki Red Bean

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