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Five-spice powder or Wuxiang powder is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisines and also used less commonly in other Asian[1] and Arabic cuisines[citation needed].

Five-spice powder
Five spice powder.jpg
Five-spice powder
Chinese五香粉
Literal meaning"five-spice powder"

Five-spice powder can be used in cocktails.[which?]

Contents

IngredientsEdit

 
A common mix for ground five-spice powder (center) is (clockwise from top left) cinnamon, fennel seeds, star anise, Sichuan peppercorn and cloves

While there are many variants, a common mix is:[2]

Other recipes may contain anise seed, ginger root, nutmeg, turmeric, Amomum villosum pods (砂仁), Amomum cardamomum pods (白豆蔻), licorice, Mandarin orange peel or galangal.

In Southern China, Cinnamomum loureiroi and Mandarin orange peel are commonly used as substitutes for Cinnamomum cassia and cloves respectively, producing a slightly different flavour profile for southern five-spice powders.

UseEdit

Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods.[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.

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.

See alsoEdit

ReferencesEdit

  1. ^ "High Five: Chinese Five Spice Powder". Foodreference.com. 2009-01-21. Retrieved 2012-02-09.
  2. ^ a b Chinese Five Spice at The Epicentre