Spice

Chinese Five Spice

Chinese five-spice is a blend classically balancing sweet, bitter, sour, salty, and pungent notes—typically star anise, clove, cinnamon, fennel seed, and Sichuan or white pepper. Used in roast meats, marinades, and braises. Ratios vary; star anise usually leads the aroma.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Style

Characteristics

Preparations

Freshly GroundPowderToastedWhole Mix

Traits

AniseAromaticBlendedComplexPungentSweetWarm

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 390

Amount per 100 g

Total Fat 9.06 g
Saturated Fat 1.81 g
Trans Fat 0 g
Monounsaturated Fat 2.72 g
Polyunsaturated Fat 4.53 g
Cholesterol 0 mg
Sodium 43 mg
Salt 0.11 g
Total Carbohydrate 65 g
Dietary Fibre 25 g
Total Sugars 3 g
Complex / starch 16.1 g
Protein 12 g
Water 9.02 g

Detailed nutrients

Energy 390 kcal
Water 9.02 g
Carbohydrates 65 g
- Sugars 3 g
  - Monosaccharides 3.26 g
  - Disaccharides 1.4 g
- Starch 16.1 g
  - Amylose 4.03 g
  - Amylopectin 12.1 g
  - Digestible Starch 13.7 g
  - Resistant Starch 1.61 g
- Fibre 25 g
  - Soluble Fibre 8.95 g
  - Insoluble Fibre 16.6 g
Protein 12 g
- Plant Protein 8.95 g
Fat 9.06 g
- Saturated Fat 1.81 g
- Monounsaturated Fat 2.72 g
- Polyunsaturated Fat 4.53 g
  - Omega-3 0.68 g
  - Omega-6 1.6 g
Vitamins 109 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 2.32 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 44.9 µg
- Vitamin C 2 mg
- Vitamin E 2.21 mg
- Vitamin K 32.8 µg
Minerals 315 mg
- Major Minerals 309 mg
  - Calcium 43 mg
  - Sodium 43 mg
  - Potassium 223 mg
- Trace Minerals 6.2 mg
  - Iron 0.8 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.11 g
- Sodium Chloride 0.11 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 2.32 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.34 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 44.9 · vitamin-e: 2.21 · vitamin-k: 32.8 ·

Minerals

Sodium: 43.01 · Potassium: 223 · Calcium: 43 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·

Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.

In the kitchen

Culinary partners and combinations that usually underperform with Chinese Five Spice.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

1300CN

Chinese pharmacies and kitchens developed five-flavour spice mixtures for meat cookery.

1800CN

Regional five-spice formulas spread with Chinese diaspora cooking.

1950

Packaged five-spice powder entered Western supermarket spice aisles.

2000

Chefs adapted five-spice into global fusion rubs and desserts.