Spice
Style
Chinese five-spice is a dry seasoning mixture used to bring a recognisable regional flavour in one scoop. Sweet-savoury spice for red-cooking and roasting. Freshness of the ground spices determines aroma. Rub on proteins before searing, bloom in oil for stews, or finish fried foods. Store airtight away from heat and light; replace when colour and smell fade.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.57 g
- Saturated Fat 1.91 g
- Trans Fat 0 g
- Monounsaturated Fat 2.87 g
- Polyunsaturated Fat 4.79 g
- Cholesterol 0 mg
- Sodium 39 mg
- Salt 0.1 g
- Total Carbohydrate 65 g
- Dietary Fibre 25 g
- Total Sugars 3 g
- Complex / starch 15.8 g
- Protein 11.8 g
- Water 8.83 g
- Energy 393 kcal
- Water 8.83 g
- Carbohydrates 65 g
- Protein 11.8 g
- Fat 9.57 g
- Saturated Fat 1.91 g
- Monounsaturated Fat 2.87 g
- Polyunsaturated Fat 4.79 g
- Omega-3 0.72 g
- Vitamins 91.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 2.02 mg
- Vitamin B6 0.3 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 38.8 µg
- Vitamin C 2 mg
- Vitamin E 1.9 mg
- Vitamin K 28.2 µg
- Minerals 404 mg
- Major Minerals 403 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 2.02 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.3 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 38.8 · vitamin-e: 1.9 · vitamin-k: 28.2 ·
Minerals
Style of Chinese Five Spice: composition reflects this culinary part relative to the whole ingredient.
History
Spice and dry-goods traders sold whole, ground, and blended forms.
Branded jars standardised blends and powders for home cooks.
Single-origin and fresh-ground spices raised quality expectations.