While it’s commonly believed that it gets it’s name because it contains 5 spices, the number actually refers to the 5 elements: wood, fire, earth, metal, and water. In traditional Chinese medicine, these elements manifest themselves in various parts of the human anatomy and imbalances in these elements are said to be the cause of disease.
This spice blend is a staple in Chinese cooking, and is often used in a technique called "flavour potting", where meat is steeped in a rich sauce and cooked for long hours. The spices included here are the most commonly used in five-spice powder, with the sweet tones of star anise, cloves and cinnamon with the bite of Szechwan pepper, all married together wtih ground fennel seeds. Some recipes use them in equal proportions, others use more of one to heighten a specific flavor. Generally though, Chinese five spice is dominated by the aroma and flavour of star anise. It is used in many Asian recipes, its sweet tangy flavour goes well with greasy meats like pork and duck. Stir-fried vegetables are enhanced by sprinkling about a teaspoon of Chinese five-spice over them when cooking. Add a little salt and it makes an excellent spice rub for chicken, duck, pork and seafood.
Ingredients
- 2 teaspoons Szechuan peppercorns
- 8 star anise pods
- 1/2 tsp ground cloves
- 1 tablespoon ground cinnamon
- 1 tablespoon ground fennel
Direction
- Roast two teaspoons of Szechuan peppercorns in a dry frypan for about three minutes.
- Grind the peppercorns in a pepper grinder or coffee grinder together with 8 star anise pods.
- Strain the ground spices to remove any larger bits.
- Mix together 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.
- Grind the completed mixture until it is a very fine powder.
- Use sparingly, as it is extremely pungent.