Thirteen Spice Powder (Shi San Xiang)
これ一つで中国の母の味！魔法の万能ミックススパイス
Description
The ultimate mixed spice powder always in Northern Chinese (esp. the ultra-famous 'Wang Shouyi' brand from Henan) home kitchens. Blends '13 types' (actually more) of spices like star anise, Sichuan pepper, cinnamon, clove, and cumin into a golden-ratio powder. The super-evolved version of Five Spice, smelling more complex and appetizing.
Classification: Everyone, Spice, Versatile Seasoning, Mixed Spice, Northern Cuisine, Dumpling Filling, Meat Dishes, Stir-fry
Shops selling Thirteen Spice Powder (Shi San Xiang)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Powder of 13+ spices including Star anise
- Sichuan pepper
- Fennel
- Cinnamon
- Clove
- Black cardamom
- Amomum etc.
Instructions
- [Typical Uses]
- [Dumpling Filling Secret]: Just sprinkle a few dashes into the 'minced pork' for dumplings or buns to instantly achieve a pro (authentic) flavor.
- Shake with salt finishing meat/veggie stir-fries.
- Massage into meat as a marinade for fried chicken.
- Seasoning for fried rice.
Learn more Substitutes, pairings, tips
Key spices
Stronger exotic aroma akin to curry (cumin etc.) than Five Spice、complex and deep
Substitutes at Japanese supermarkets
Can substitute with Five Spice Powder (aroma complexity drops slightly)
Pairing
Boiled Dumpling Filling / Meat Bun Filling / All Stir-fries / Fried Chicken
Trivia
While Five Spice (5 spices) is suited for heavy meat braises, Thirteen Spice has more ingredients, making the aroma milder and harmonious, suited for 'a wide range of daily cooking' like stir-fries and marinades.
Eating tips & etiquette
Used like 'salt and pepper' or 'curry powder' in JP homes, Chinese housewives sprinkle this versatile seasoning on blindly anything. Exerts immense power especially for deodorizing and flavoring minced meat dishes (dumplings/meatballs).
Allergen
None