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-http://www.bbq-brethren.com/forum/showthread.php?t=148761) 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-
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?
Ewwwww, star anise. I have no tolerance for it. That explains why I don't like 5 spice! :grin:
Szechuan peppercorn is more authentic than white pepper. It has a slightly lemony flavor.
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
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:
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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