5 Spice Powder ( Chinese Cooking )
by Tarla Dalal
Added to 27 cookbooks
This recipe has been viewed 19903 times
5 spice powder,legend has it that the chinese were attempting to create a ‘wonder powder’ encompassing the five elements! and a perfect blend of five spices adds an irresistible flavor to this cuisine. This powder is bitter-sweet-pungent-sour and salty all at once. Fennel, cinnamon, star anise, peppercorns and cloves are slow roasted until they release their aroma and grounded into a fine powder. You can store this in an air-tight container.
- Dry roast the schezuan peppercorns in a pan over a slow flame until it releases an aroma. Remove and keep aside to cool.
- Combine all the other ingredients and dry roast in the same pan on a slow flame for 2 to 3 minutes or till the aroma is released. Keep aside to cool.
- Combine all the ingredients and blend in a mixer to a fine powder.
- Sieve the mixture. A coarse powder of the spices will be left behind. Blend it again to make a fine powder and sieve again. Discard the coarse powder left behind or blend it again.
- Store the fine powder in an air-tight jar and use as required.
Nutrient values per cup
|Vitamin A||0 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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