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Homemade Five-Spice Powder

Chinese five spice powder (五香粉, five spices powder, or five-spice powder) is a convenient seasoning for Cantonese cuisine. It incorporates the five basic flavours of Chinese cooking—sweet, sour, bitter, pungent, and salty. One common recipe includes China Tung Hing cinnamon, powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. Another recipe for the powder consists of cinnamon, black pepper, cloves, fennel seed, and star anise. It is used in most Cantonese roasted ducks, as well as beef stew. Although this spice is used in restaurant co

Source and licence

"Homemade Five-Spice Powder" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Homemade_Five-Spice_Powder, revision 4516603), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Homemade_Five-Spice_Powder&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4516603

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Toast the Szechuan peppercorns in a dry frying pan for about 3 minutes.
  2. Grind the peppercorns in a pepper grinder or coffee grinder together with the star anise pods.
  3. Sift the ground spices to remove any larger bits.
  4. Mix together the cloves, cinnamon, and fennel seeds.
  5. Grind the completed mixture until it is a very fine powder.
  6. Use sparingly, as it is extremely pungent.