Five-Spice Powder (Chinese Spice)

* Exported from MasterCook *

Five-Spice Powder (Chinese Spice)

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices Oriental / Far East

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp star anise
1 tbsp Sichuan pepper
1/2 tbsp cassia or cinnamon
1 tbsp fennel seeds
1/2 tbsp cloves

This mixture is used throughout southern China and Vietnam to season roast
meat and poultry, and to flavor marinades. Besides the five basic
ingredients, it can consist of up to two of the following spices: cardamom,
dried ginger and licorice root. The powder varies in color, from tan to
gingery-brown to amber. Star anise dominates the aroma and taste.

Grind all the ingredients together and use sparingly. Stored in an airtight
container, five-spice powder will keep for 3-4 months.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the herbs and
spices- whole, mixed, ground.



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