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cliffcarter 12-02-2012 06:15 AM

Asian 5 Spice ingredients
I have noticed that many Brethren use 5 spice powder in their cooking(see PatioDaddio's recent rib cook for example- so I am wondering just which 5 spices are in the mix that you use?
I use a mix from Fiesta Co-op that contains the following-

Star Anise
White pepper

The cinnamon, star anise and cloves dominate this mix, the fennel and white pepper do not show up much at all IMHO.
So, what are the spices in your 5 spice powder?
Does anyone mix their own and are you willing to share?

rauljustice 12-02-2012 06:31 AM

Ewwwww, star anise. I have no tolerance for it. That explains why I don't like 5 spice! :grin:

HeSmellsLikeSmoke 12-02-2012 06:35 AM

Szechuan peppercorn is more authentic than white pepper. It has a slightly lemony flavor.

PatioDaddio 12-02-2012 07:13 PM


Originally Posted by HeSmellsLikeSmoke (Post 2286401)
Szechuan peppercorn is more authentic than white pepper. It has a slightly lemony flavor.

Yup! The Googles are your friend. :wink:

I use McCormick's Gourmet line for most of my common spices. Their five
spice has no pepper in it, so you have to add your own, which I think is a
good thing.


landarc 12-02-2012 07:46 PM

There is actually no actual recipe for 5-Spice powder, it does have to have the Star Anise and Cinnamon to work in more traditional recipes.

The other frequent ingredients used:
Fennel seed
Ground Cloves
Sichuan Peppercorns

The theory if that no more than five spices, with the Star Anise and Cinnamon as the main flavors. Incidentally, I am not making this up from pure air, it is based upon information from a cookbook by Eileen Yin-Fei Lo

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