| Chinese Five-Spice Recipe:
Chinese
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| This seasoning blend is essential for Chinese cooking.
The proportions can vary, but here's a common ratio based on weight, according to Red House Spice:
1 part star anise
1 part fennel seeds
1/2 part Sichuan pepper
1/2 part Chinese cinnamon
⅕ part cloves
⅕ part white pepper (optional)
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| Ingredients |
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1/4 cup star anise: dried, star-shaped pods with a mild licorice flavor
1/4 cup fennel seeds: licorice-like flavor, whole is best, or ground
1/8 cup sichuan peppercorns: Adds a unique numbing, tingling sensation.
1/8 cup Chinese cinnamon (cassia): A little more intense than regular cinnamon. If unavailable, use Ceylon cinnamon, but half the quantity
5 teaspoons cloves: Intense, sweet, and spicy flavor
Optional ingredients +
2 teaspoons White pepper: Adds a touch of heat
2 teaspoons Sand ginger: Adds a good flavor
1 tablespoon Dried tangerine peel, Chinese cardamom, nutmeg, licorice root, etc.
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Steps
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| 1 | Toast whole spices: Place whole spices (like star anise, fennel seeds, cinnamon sticks, cloves, and Sichuan peppercorns) in a dry pan over low heat until fragrant (about 1-2 minutes). Make sure to shake or stir the pan occasionally to prevent burning. Toasting helps release their essential oils and deepen their aroma. |
| | 2 | Remove toasted spices from the heat and allow them to cool completely. |
| | 3 | Grind the spices: Transfer the cooled, toasted spices to a spice grinder or blender and grind them into a fine powder. |
| | 4 | Store: Pour the finished blend into an airtight jar or container. Store it in a cool, dry area of your kitchen away from heat or light, where it will stay fresh for up to 6 months. |
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| Yield |
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| Notes
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Sichuan pepper can be replaced by regular black peppercorns, but you will miss the numbing quality.
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