Chinese Five Spice2014-09-13
- Prep Time : 5m
- Cook Time : 3m
- Ready In : 8m
The recipeChinese five spice mix is used not only in Chinese recipes, but also in other Asian and Arabic dishes. The spices used may vary as well, with orange peel instead of cinnamon or cloves and maybe black pepper instead of szechuan pepper (which isn’t even closely related to black pepper or chilli peppers, but is in the citrus family). It can also be dry roasted with salt to make a seasoned salt. This recipe is the one I use, but you can vary the spices and quantities as you prefer.
Check out the Five Spice Chicken Stir Fry. It’s really good.
- 2 pieces star anise
- 1 tsp whole cloves
- 5 cm cinnamon stick
- 1 tsp szechuan peppercorns
- 1 tsp fennel seeds
Heat a small frying pan on a low to medium heat and when hot put all the spices into the pan and dry fry them for 2 or 3 minutes until they become aromatic.
Remove from the pan and leave to cool for a few minutes and then grind in a coffee grinder or food processor
Store the mix in an airtight container and use within about three months as the flavour starts to degrade.
It is also best to keep the mix in a dark place as the colour is also lost if left in the light.