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.
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Breeds, cuts & preparations
Preparation
Freshly GroundPowderToastedWhole Mix
Characteristic
Blended
CommonCharacteristic
AniseAromaticComplexPungentSweetWarm
History
CN
Chinese pharmacies and kitchens developed five-flavour spice mixtures for meat cookery.
CN
Regional five-spice formulas spread with Chinese diaspora cooking.
Packaged five-spice powder entered Western supermarket spice aisles.
Chefs adapted five-spice into global fusion rubs and desserts.