Best Chinese Five Spice Made Easy Recipes
CHINESE FIVE SPICE RECIPE
This Chinese five spice recipe is pungent and vibrant, essential for many classic Chinese dishes and perfect for spicy food lovers seeking bold flavors. Learn how to make it and how to use it.
Provided by Mike Hultquist
Categories Main Course Seasonings
Number Of Ingredients 5
Steps:
- Heat a large pan to medium-high heat. Add the whole seasonings and lightly toast them over dry heat, 1-2 minutes. Stir part way through. Be sure to not let the spices burn.
- Remove from heat and transfer toasted spices to a spice grinder. Grind until well blended. You can also use a mortar and pestle to pulverize the ingredients by hand.
- Use as desired. Store in a sealed container in a cool, dark place.
- Mix the ingredients together until well combined. Use as desired. Store in a sealed container in a cool, dark place.
Nutrition Facts : Calories 1 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHINESE FIVE SPICE
I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario
Provided by Taste of Home
Time 20m
Yield about 1/2 cup.
Number Of Ingredients 5
Steps:
- In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
CHINESE FIVE SPICE (MADE EASY)
Make and share this Chinese Five Spice (Made Easy) recipe from Food.com.
Provided by The Spice Guru
Categories Chinese
Time 5m
Yield 5 tablespoons spice
Number Of Ingredients 5
Steps:
- NOTE: SOME FIVE-SPICE RECIPES WILL HAVE YOU TOAST THE WHOLE FENNEL AND STAR ANISE FIRST. YOU MAY DO THIS, BUT I GENERALLY PREFER NOT TO FOR A CLEAN, FRESH FLAVOR. HOWEVER, IF USING THE SPICE SPECIFICALLY FOR BARBECUED MEATS OR PHO SOUP, I RECOMMEND LIGHTLY TOASTING THEM FIRST IN A DRY SKILLET OVER MEDIUM HEAT FOR A SMOKY FLAVOR BEFORE THE FINAL GRINDING. YOU MAY SUBSTITUTE THE SZECHUAN PEPPERCORN WITH WHITE PEPPER, WHICH IS A POPULAR BLEND FOR USE IN CHINESE COOKERY. KEEP IN MIND -- "A LITTLE BIT OF FIVE SPICE POWDER GOES A LONG WAY". WHEN SEASONING FOODS, START WITH A SMALL AMOUNT, THEN ADJUST ACCORDINGLY.
- MEASURE all ingredients into a clean spice mill or coffee grinder, whether whole or ground, using pre-ground cinnamon as the only exception: 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon fennel, 1 tablespoon star anise, 1 tablespoon Szechuan peppercorn.
- GRIND mixture in a clean spice mill or coffee grinder in 15-30 second increments, until mixture is finely powderized.
- Store in an airtight container.
- Use measure-for-measure in any recipe calling for Chinese Five Spice powder.
CHINESE FIVE-SPICE POWDER
You can purchase this powder premade in the grocery store, but making your own makes for a better flavor.
Provided by SharleneW
Categories Chinese
Time 15m
Yield 2 tablespoons
Number Of Ingredients 5
Steps:
- Mix the spices together and store in an airtight jar.
Nutrition Facts : Calories 13.8, Fat 0.6, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 2.8, Fiber 1.6, Sugar 0.1, Protein 0.5
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