The term
Chinese five-spice powder is similar to how we use the word
curry: it's more about the
idea of a spice blend, than the actual singular flavor it produces. This
definition lists the five spices in a typical blend as slightly different than mine.
The jar from my spice rack is comprised of anise, cinnamon, star anise, cloves, and ginger. It's probably the case that mine is a more "mainstream" version, to be sold to the masses, as opposed to a more genuine blend, such as would be sold in an ethnic market, which would likely contain a more peppery aspect.
"This imperial blend of five spices brings rich, warm, spicy-sweet flavors to inspire a host of exotic dishes," says the label. "Add to stir-fry dishes, marinades, and meat sauces."
It provided a wonderful flavor base in the
Five-Spice Slow-Cooker Beef from yesterday. Not overpowering at all, and that was 1 Tbs. for 2 lbs. of meat, plus veg and broth. I'll keep my eyes open for other opportunities to use it. Maybe in a marinade for grilled chicken?
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