Chinese five spice powder – Got it in your spice cabinet? Odds are good that you do, but they’re also good that you haven’t used it for anything other than that one Chinese recipe you tried way back when and bought the stuff for – Am I right or am I right? I’m here today to fix that, and to tell you why you should -Five Spice is good for way more than just Chinese cooking.
So, what exactly is five spice? That depends, frankly, on where in China you ask the question. This blend is relatively ubiquitous in Chinese cooking, and culinary regions from all points on the compass points lay claim to its origin. There is, however, some general agreement about the intention of that ancient founder – To provide the culinary equivalent of Unified Field Theory – one powder to rule them all – Five spice touches on sweet, sour, bitter, heat, and salty – A blend for all things, if you will.
Now, that said, five spice is as unique as any other legendary thing. What that means is that every home cook, restaurant chef, and spice purveyor has their tried and true personal blend, and each and every one of those is the best, no questions asked. Truth be told, they’re all correct, because when you make it yours, its exactly what you want it to be – That’s the beauty of discovery and refinement. The end result of today’s exercise should be just that for y’all.
The big question, of course, is this – What are the Five Spices? Turns out, the title is a bit misleading. Take a look at the ingredients on the commercial stuff out there and you’ll find anywhere between five and ten ingredients – Interesting, yeah? That’s because ‘Five Spice’ speaks to the five flavors the blend contains – Sweet, sour, bitter, heat, and salty – Cover those, and the number of ingredients used to achieve it is open for interpretation.
The generally recognized standard however, is star anise, clove, Chinese cinnamon (Cassia), Szechuan pepper, and fennel seed, but again, you might also find regular cinnamon, ginger, nutmeg, licorice, anise, turmeric, black pepper, sea salt, and mandarin orange peel as well. There’s nothing wrong with all that, frankly, though as with all things in discovery, it’s best to go to the classic roots first, and then branch out to make it yours.
For us here in the U.S., the blend has an exotic feel to it that can be a real treat for breaking up the ol’ routine. The combination of what Chinese culinary tradition refers to as hot (cinnamon and Szechuan pepper), and cold (fennel and clove), tastes does a really cool double duty with meats, especially fatty stuff – It highlights richness as it cuts through the fat – A neat trick, that.
If you have Asian grocers in your area, check them out and see if they make their own blends – If not, they’ll likely have a favorite that they sell – Diving into those is like touring the regions and towns folks come from – You’ll get a different swing on things from each one.
So, what exactly would you use this stuff on when you whip it out? The quick answer is that five spice is tailor made for proteins – Beef, pork, and poultry will all shine, (and frankly, you can’t make great char sui pork without it), as will tofu, and beans. For dang near anything you’re going to grill, barbecue, or smoke, it makes a fantastic rub. Five spice does great in flour, starch, or bread crumb coatings for fried foods, too. And frankly, there’s nothing in there that wouldn’t go great with savory eggs and veggies. And believe it or not, it’s great for baking too – Add it to a savory scone, pancake, or waffle recipe, for instance.
A note of caution for using five spice on things other than fatty meats – The blend can overpower a recipe really quickly, so a little bit goes a long way. The blend does best when it has some time to work, so employing it in marinades and rubs works best.
The gist of all this is that while five spice is a necessity for many Chinese dishes, it’s great to think outside the box and try it with other stuff as well – It’s easy enough to add a dab to a sample of something you’re cooking – A great way to expand your horizons. This is a blend that, while fundamentally simple, belies that label with a truly fascinating and complex palette of flavors.
Here’s a basic recipe to get you started – Again, use it as a springboard to tailor your own custom blend. As with all herbs and spices, freshness and quality are critical. Harkening back to that bottle you’ve got in your cabinet, chances are good it’s old, and maybe not the best stuff you could find, right? So, go to a known, high quality purveyor like World Spice, Penzey’s, or Penderey’s and buy your stuff there – They really truly don’t cost more than the junk in most stores, and the quality is far superior. Finally, it’s always a good idea to buy whole spices when available as well – They’ll stay fresher longer.
Classic 5 Spice Blend
1 Tablespoon whole Szechuan Peppercorns
3 whole Star Anise
1 stick Cassia Bark (AKA Chinese Cinnamon)
2 teaspoons whole Cloves
2 teaspoons whole Fennel Seed
Allow a dry, cast iron skillet to heat through over medium heat.
Add Szechuan pepper, star anise, cloves, and fennel seed to the pan. Toast the spices until they’re notably fragrant, about 3 to 5 minutes. Keep the spices moving constantly to avoid scorching.
Remove from heat and allow to cool to room temperature.
Add the toasted spices and cassia to a spice grinder, blender, mortar and pestle, or whatever you use to grind spices. Pulse the blend to a uniform rough powder.
Store in a clean glass container with an air tight lid – Keep in mind that all spices like a cool, dark, dry environment for storage. Spices are good for about 6 months, properly stored.
Here’s a couple of rubs to get you started.
5 Spice Java Dry Rub
2 teaspoons 5 Spice Powder
1 teaspoon fresh ground Coffee
1 teaspoon Dark Brown Sugar
1 teaspoon Sea Salt
5 Spice Wet Rub
1 Tablespoon Avocado Oil
Juice & Zest from 1 small Lemon
1 Tablespoon 5 Spice
1 teaspoon Sea Salt
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