Chinese Five Spice Powder Recipe

If you want to add an Asian accent to a dish, there are three ingredients, any one of which will do the job: Hoisin sauce, sesame oil, and five spice powder. Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice. If you don't want to bother making your own, it is available in the spice or Asian section of better super markets, and Penzeys.com has a good one.

As background for this recipe, please read my article on the Science of Rubs.

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5 spice seasonings

You will find by adding Hoisin sauce, sesame oil, and five spice powder you can create an Asian accent to a dish

Course. Sauces and Condiments.

Cuisine. Chinese. Asian.

Makes. About 1/3 cup

Prep time. 10 minutes

Ingredients

1 tablespoon ground cinnamon powder

1 tablespoon ground clove powder

1 tablespoon ground fennel seed powder

1 tablespoon ground Szechwan peppercorn powder

1 tablespoon ground star anice powder

Optional. Some commercial blends can't count and add black pepper, ginger, nutmeg, and licorice. I usually add 1 teaspoon each of ginger and nutmeg.

Method

If you have only whole cloves, fennel seed, Szechwan peppercorns, or star anise, you can grind them in a spice grinder or a mortar and pestle. I use a coffee grinder. Whole seeds grind down to much less volume, so use about 1.5 times the quantity before grinding. In other words, if you don't have fennel seed powder, start with 1 1/2 tablespoons of fennel seeds, and grind them to powder. You might need 2 tablespoons of star anise seeds to make 1 tablespoon of powder. You don't have to be precise in making this blend.

"Scientists have proven beyond a shadow of a doubt that there is life after death -- though they say it's virtually impossible to get decent Chinese food."David Letterman

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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