Advertisement
Five-spice Powder
Appears in
By Alastair Little and Richard Whittington
Published 1998
This is a Chinese aromatic ground spice mixture which has no absolute recipe but which usually includes cloves, cinnamon, fennel seeds, schezuan pepper and star anise. It may also contain powdered ginger, aniseed and nutmeg or mace.
It is most frequently used to flavour meats prior to roasting. Bought in powdered form, its volatile oils rapidly dissipate, leaving you with only a hint of what might have been. It is therefore preferable to make it yourself from roasted whole seeds, grinding them only minutes before use.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title