View source for Five-spice powder

{{otheruses4|Chinese five-spice mixture|Bengali five-spice mixture|Panch phoron}}
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'''Five-spice powder''' is a convenient seasoning in [[Chinese cuisine]]. It incorporates the five basic flavors of Chinese cooking &mdash; [[sweet]], [[sour]], [[bitter (taste)|bitter]], [[umami|savory]], and [[salty]].
It consists of [[China|Chinese]] Tung Hing [[cassia|cinnamon]] (actually a type of [[cassia]]), powdered cassia buds, powdered [[star anise]] and [[anise]] seed, [[ginger root]], and ground [[clove]]s.
Another recipe for the powder consists of ''huajiao'' ([[Szechuan pepper]]), ''bajiao'' ([[star anise]]), ''rougui'' ([[cassia]]), [[clove]]s, and [[fennel]] seeds. It is used in most recipes for Cantonese roasted [[duck]], as well as [[beef]] [[stew]].  The Five-spice powder mixture has followed the Chinese [[diaspora]] and has been incorporated into national cuisines throughout Asia.

The formulae are based on the Chinese philosophy of balancing the [[Yin Yang|yin and yang]] in food.
A pinch of the powder goes a long way.

Although this spice is used in restaurant cooking, many Chinese households never use it in day-to-day cooking.  In [[Cuisine of Hawaii|Hawaii]], some restaurants have it on the table.  

A versatile seasoned salt can be easily made by stir-frying common [[edible salt|salt]] with Five-spice powder under low heat in a dry pan until the spice and salt are well mixed.

[[Image:5spices.JPG|right|thumb|200px|Five-spice powder]]

==See also==
*[[Wikibooks:Cookbook:Five spice powder|The Wikibooks Cookbook]] may have additional variations on this theme
*[[Red cooking]]

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{{Herb and spice mixtures}}

[[Category:Cantonese cuisine]]
[[Category:Chinese ingredients]]
[[Category:Herb and spice mixtures]]