in China

5 spice

updated

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Ingredients for 1 servings:

  • 30 g cinnamon
  • 30 g peppercorns, Sichuan or black peppercorns
  • 30 g anise
  • 15 g cloves
  • 7 g fennel seeds or coriander
  • Caraway or cardamom or nutmeg to taste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chinese spice mix

Buy the spices whole, prepare each spice individually, i.e., crush them in a mortar and pestle, then roast them in a dry pan until the aroma develops (don’t let it burn!). Mix and match, and then adjust the quantities and ingredients according to your taste and preference. The name “5 Spice” has nothing to do with the number of spices, but is based on two theories: the balance (or yin-yang) of the five elements: earth, fire, water, wind, and metal; or the five tastes: sweet, sour, bitter, salty, and spicy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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