Fivespicepowder Recipes

CHINESE FIVE SPICE POWDER RECIPE

Steps:

• Toast any dry whole spices in a dry skillet, until fragrant, 2-3 minutes.
• Place all ingredients in a spice grinder (or coffee grinder) and grind until smooth.
• Smell the goodness.
• Store in a sealed, airtight spice jar -and for best flavor use within 6 months.
• Makes ¼ cup.

FIVE-SPICE POWDER

Steps:

• Combine all ingredients in blender or coffee grinder.
• Blend until finely ground.
• Store in airtight container.
• Keeps up to 2 months.
• Note: You could"roast" the whole spices a bit for a more intense flavor in a dry frying pan-- Watch closely to prevent spices from burning.

FIVE-SPICE POWDER

Steps:

• Put all ingredients in a spice or coffee grinder and grind to a fine powder. Store in a tightly covered opaque container for up to several months.

CHINESE FIVE-SPICE POWDER

Steps:

• Mix the spices together and store in an airtight jar.

FIVE-SPICE POWDER

Steps:

• Toast cassia, star anise, cloves, sand ginger (if using), Sichuan peppercorns, licorice root, black peppercorns, and white peppercorns (if using) in a small skillet over medium, tossing once, until fragrant, about 3 minutes. Let cool; grind to a powder in spice mill or coffee grinder.
• Do Ahead: Five-Spice Powder can be made 1 month ahead. Store airtight at room temperature.

HOW TO MAKE FIVE-SPICE POWDER

Steps:

• Gather the ingredients.
• In a dry skillet or wok, toast the Sichuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released. This will take around 3 minutes.
• Grind the toasted peppercorns and the star anise in a blender, pepper mill, or spice grinder .
• Pass the blended seasonings through a fine-mesh strainer so you are left with an even consistency.
• Mix in the ground cloves, ground cinnamon, and ground fennel seeds.
• Place the mixture back into the blender, mill, or spice grinder and grind the spices until very fine.
• Store in an airtight container and keep in a dark, cool space until use.

CHINESE FIVE SPICE

Steps:

• In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

FIVE-SPICE MIX

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

FIVE-SPICE PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Combine spice powder and salt on a plate; generously coat pork tenderloins. Heat a large ovenproof skillet over medium-high heat, and pour in oil. Add tenderloins; brown well on all sides, about 4 minutes per side.
• Transfer to oven, and roast until meat is cooked through, about 15 minutes or until a meat thermometer inserted in the center registers 160 degrees. Remove from oven; let rest 5 minutes before slicing. Serve.

HOMEMADE FIVE-SPICE POWDER

Steps:

• Mix all ingredients together. Store in a covered container. Makes about 3 teaspoons.

HOMEMADE FIVE SPICE POWDER (五香粉)

Steps:

• Separate the pods of star anise. Remove any black seeds and stems from the Sichuan pepper.
• Put all the spices into a cool pan, toast over medium-low heat until fragrant (The colour of the fennel seeds darkens a little and you'd hear some popping sound). Remove from the pan and leave to cool completely.
• Add toasted spices to a spice grinder (or a mini blender). Mill until fine powder appears.
• Pass through a fine sieve to remove any remaining bits.
• Store the powder in an airtight jar away from direct sunlight. It can be used for up to a year (or longer if its aroma stays strong).