- Five-spice powder
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This article is about Chinese five-spice mixture. For Bengali five-spice mixture, see Panch phoron.
Five-spice powder 
Chinese 五香粉 Hanyu Pinyin wǔxiāngfěn Transcriptions Mandarin - Hanyu Pinyin wǔxiāngfěn Min - Hokkien POJ ngó͘-hiong-hún Five-spice powder is a mixture of five spices endemic to Chinese cuisine, but also used in other Asian cookery as well.[1]
Contents
Formulae
The formulae are based on the Chinese philosophy of balancing the yin and yang in food. There are many variants. The most common is bajiao (star anise), cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds.[2] Instead of true cinnamon, "Chinese cinnamon" (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon which is often sold as cinnamon), may be used. The spices need not be used in equal quantities.[2]
Another variant is tunghing or "Chinese cinnamon" (powdered cassia buds), powdered star anise and anise seed, ginger root, and ground cloves.
Usage
Five spice may be used with greasy meat like pork and duck. It is used in stir fried vegetables and as a spice rub for chicken, duck, pork and seafood.[2]
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, many Chinese households do not 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.
Five-spice powder
References
- ^ http://www.foodreference.com/html/a109-chinese-5spice.html
- ^ a b c Chinese Five Spice at The Epicentre
See also
Cantonese cuisine Main dishes Bao yu • Beef chow fun • Bird's nest soup • Buddha's delight • Cantonese seafood soup • Chinese steamed eggs • Congee • Crispy fried chicken • Dragon tiger phoenix • Hot pot • Seafood birdsnest • Shark fin soup • Snake bite chicken • Soy sauce chicken • Subgum • Sweet and sour pork • White boiled shrimp • White cut chicken • Wonton noodle • Yeung Chow fried riceDim sum / Yum cha Almond jelly • Cha siu baau • Chicken feet • Coconut bar • Egg tart • Har gow • Jau gok • Jiaozi • Jin deui • Lo mai gai • Mango pudding • Nian gao • Nuomici • Ox-tongue pastry • Rice noodle roll • Shaomai • Spring roll • Steamed meatball • Swiss Wing • Taro cake • Taro dumpling • Tendon (meal) • Tofu skin roll • Turnip cake • Water chestnut cake • You tiao • ZhaliangSiu laap Char siu • Chinese sausage • Lou mei • Orange cuttlefish • Roast goose • Siu mei • Siu yuk • White cut chickenDesserts / Pastry Almond biscuit • Beef bun • Biscuit roll • Cocktail bun • Cream bun • Curry beef triangle • Deuk Deuk Tong • Douhua • Eggette • Ginger milk curd • Ham and egg bun • Mooncake • Paper wrapped cake • Peanut butter bun • Pineapple bun • Red bean soup • Sausage bun • Tong sui • White sugar sponge cakeCondiments / Spices Fermented bean curd • Five-spice powder • XO sauceIngredients Beef ball • Black bean paste • Chenpi • Fermented black beans • Fish ball • Fish slice • Frog legs • Garland chrysanthemum • Kai-lan • Mantis shrimp • Pig's ear (food) • Prawn ball • Rapeseed • Saang mein • Sea cucumber (food) • Shahe fen • Shrimp roe noodles • Spare ribs • Suan cai • Tofu skin • Wonton • Yi mein • Zha caiOthers Hong Kong cuisine · Macanese cuisine · Chinese cuisine · History of Chinese cuisine · Cantonese restaurant Categories:- Cantonese cuisine
- Chinese ingredients
- Hawaiian cuisine
- Herb and spice mixtures
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