Five-spice powder

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

Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine and also used less commonly in other Asian[1] and Arabic cuisines.

Five-spice powder is used for cocktails as well.

Ingredients

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.

Use

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 also

References

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


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.