Why we chose this: Home-blended and ground using spices from our own spice emporium.
Originally created to balance the five key flavours and achieve equilibrium with yin (cool) and yang (warm) ingredients, five-spice powder is a convenient way to create taste and aroma synonymous with many Chinese and Vietnamese dishes. Expect some citrus and liquorice sweetness from the cinnamon, fennel and star anise and florals from the Sichuan pepper and cloves.
Taste: balanced, with the notable Sichuan pepper florals making its way through the sweet liquoricey notes of the other ingredients.
Uses: Make the classic five spice chicken or the five flower pork. Use as a dry rub or add it to oil as a marinade or baste for everything from poultry, pork, fish to vegetables and tofu (steamed or friend).
Related recipes and links: Five Spice Chicken
Ingredients: Fennel seeds, cloves, star anise, cinnamon, black peppercorns, liqourice, cardamom pods.
Packaging: Ziplock heat-sealed small Kraft pouch.
Storage: Store in a cool dry place.