Five Spice Powder (Wu Xiang Fen)
A scent that symbolizes Chinese cuisine! 5-star golden ruler OF meat
Description
The most famous and traditional mixed spice powder used in Chinese, Taiwanese, and global Chinese cuisine. 'Five' means 'complex and perfect balance', basically blending ground 'Star anise, Cinnamon, Clove, Sichuan pepper, and Fennel'. The intense sweet aromas of star anise and cinnamon take the forefront.
Classification: Everyone, Spice, Versatile Seasoning, Mixed Spice, Meat Dishes, Fried, For Braising, Classic
Shops selling Five Spice Powder (Wu Xiang Fen)
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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 Star anise
- Cinnamon
- Clove
- Sichuan pepper
- Fennel(ratio varies by brand)
Instructions
- [Typical Uses]
- [Fried Food Marinade/Batter]: Mix heavily into the batter/marinade of Taiwanese Giant Fried Chicken (Da Ji Pai) or fried pork.
- Use easily instead of whole spices to flavor braised pork or Lu Rou Fan.
- Mix with salt to make 'Wu Xiang Yan', used as a dip for fried foods.
Learn more Substitutes, pairings, tips
Key spices
Intensely sweet、exotic aroma of star anise and cinnamon is dominant
Substitutes at Japanese supermarkets
(Must substitute with other Chinese mixed spices like Thirteen Spice)
Pairing
Taiwanese Fried Chicken (Da Ji Pai) / Lu Rou Fan / Fried Pork
Trivia
A spice embodying the Chinese food philosophy (Yin-Yang Five Elements) of harmonizing the five tastes: 'sweet, sour, bitter, spicy, salty'. For deodorizing meat, no powder is more powerful.
Eating tips & etiquette
Compared to Thirteen Spice, the assertion of star anise and cinnamon is extremely aggressive; for better or worse, 'one dash completely dominates the dish into Chinese (or Taiwanese) flavor'. Strong even in small amounts, so avoid over-adding if unaccustomed.
Allergen
None