Chinese 5 Spice Powder
Chinese Five-spice powder is a mixture of five spices used primarily in Chinese cuisine but also used in other Asian and Arabic cookery. As the name implies, it is made up of five spices: fennel seeds, star anise, cinnamon, cloves and sichuan pepper. In this recipe, I substituted the sichuan pepper with black pepper with success. This spice blend is lovely in a lot of dishes. I particularly love it in salmon dishes.
Cinnamon
INGREDIENTS:
(1) 1 Teaspoon Black Pepper
(2) 2-1/2 Teaspoons Fennel Seeds
(3) 4 Star Anise Pods
(4) 1 Medium Cinnamon Stick
(5) 8 Whole Cloves
PROCEDURE:
(1) Break the cinnamon stick and place in a pan along with the other spices.
(2) Heat the pan on medium heat and toast the spices until you can start inhaling their scent. This takes about 4 minutes.
(3) Pour the contents in a mortar and crush until a powder forms. You can also use a coffee grinder for his or a spice blender.
(4) Allow the spices to cool down and store in an air tight jar.
This spice has a shelf life of about 6 months. Try it today with some seafood or roasted duck and see the difference it makes.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
nice. ill give it a try.
Awesome.
Will try….v good recipe…thnx for sharing.
Please do. Thanks.