Chinese five spice
| Five-spice powder | |||||||||||||||||||
| Chinese | 五香粉 | ||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Literal meaning | "five-spice powder" | ||||||||||||||||||
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| Transcriptions | |
|---|---|
| Standard Mandarin | |
| Hanyu Pinyin | wǔ xiāng fěn |
| IPA | [ù ɕjáŋ fə̀n] |
| Yue: Cantonese | |
| Yale Romanization | ńgh hēung fán |
| Jyutping | ng5 hoeng1 fan2 |
| Southern Min | |
| Hokkien POJ | ngó͘-hiong-hún |
Five-spice powder is a spice mixture of five or more spices used primarily in Chinese cuisine but also used in other Asian and Arabic cookery.
Five-spice powder is used for cocktails as well.
While there are many variants, a common mix is:
Other recipes may contain anise seed, ginger root, nutmeg, turmeric, Amomum villosum pods (砂仁), Amomum cardamomum pods (白豆蔻), licorice, Mandarin orange peel or galangal. In Southern China, Cinnamomum loureiroi and Mandarin orange peel, are commonly used as substitutes for Cinnamomum cassia and cloves, respectively, producing a slightly different flavour profile for southern five-spice powders.
Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.
Although this mixture is used in restaurant cooking, few Chinese households use it in day-to-day cooking. In Hawaii, some restaurants place a shaker of the spice on each patron's table. A seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed.
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Wikipedia