In Chinese tradition the balance of the 5 flavors (salty, sour, bitter, pungent, and sweet) ensures medicinal and culinary potency. Five-spice powder is usually extended to seven with the addition of dried ginger, cardamom, or licorice. Use sparingly to flavor slow-cooked dishes, in marinades, and to season meat or poultry to be roasted or grilled.
- 6 star anise
- 1 tbsp Sichuan pepper
- 1 tbsp fennel seeds
- 2 tsp whole cloves
- 2 tsp ground cassia or cinnamon
Directions: grind all the spices together to a powder. Sift, and store in an airtight container or in a plastic bag in the freezer.