Chinese Spice Blend (Five Spice)
There are two prevailing theories as to how this mixture of spices got its name and neither one is based on the number of ingredients. In fact, 5 Spice Powder often is made with more than five ingredients. One theory states that the spice blend was designed to assist in keeping the five elements of Chinese medicine that exist in the human body, wood, fire, earth, metal, and water, in balance. Another states that the powder was concocted to satisfy all the five senses of taste: sweet, sour, salty, bitter, and umami. Only problem with that theory is that the name of the spice blend existed for centuries prior to our identification of the fifth taste sensation, umami, in 1908.
Ingredients
- 2 tbsp sichuan peppercorns
- 1 tbsp ground cinnamon
- 1 tbsp cloves
- 1 tbsp ground fennel seeks
- 1 tbsp star anise
Instructions
- Thoroughly combine all ground ingredients and store in a tightly sealed container.
Notes
The ingredient quantity and unit of measure assume ground spices and ground dried herbs.
For the best results use whole seeds and pods. Toast them in a dry skillet for about 5 minutes until they start omitting their beautiful aromas. Then grind them in a spice mill. If using seeds or pods increase the volume (tablespoon or teaspoon) by 1/3. So for example if the recipe calls for 1 tbsp of ground sesame, use 1 1/3 tablespoons (1 tbsp plus 1 tsp) of sesame seeds. You can then combine all the seeds and pods and grind them together. Alternatively, grind the spices individually and then measure the ground product according to amount indicated above.
For best results, don’t make large batches of spice blends as the spices begin to lose potency immediately after grinding.
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