In need of Chinese 5 Spice? #cooking


During our “Theme Weeks” one of the weeks we chose to do was an “Asian Week.” As we started looking at many of the recipes I noticed several used Chinese Five Spice.

We occasionally have this in our pantry but not at the moment. The closest good Asian market we have is upwards of 15 miles away and we don’t make it over there often. So it would be nice to find out what is in Chinese Five Spice.

The exact origins of the mixture seems to have been lost to history. There is some thought that the mixture is associated with the Chinese food culture philosophy of the five flavors, those being sweet, sour, salty, bitter, and one most often call ‘spicy’ as in ‘heat’ (not physical heat but flavor heat), other say pungent instead of ‘spicy’. That being said it appears there may have been something lost in translation as a more accurate name for Chinese Five Spice might be Chinese Five Flavors or even the Five Flavors of China 🙂

That explains why so many of the recipes for ‘Five’ spice actually have more than five actual spices in them. That always confused me. The exact mixture of spices seem to vary from region to region but they all adhere to the five flavors philosophy. The web site Flavor and Fortune gave this grouping of spices that seems to help explain this philosophy.

SPICY: SWEET: SOUR: BITTER: SALTY:
Ginger Sugar Bitter melon-fresh Bitter melon-ripe Salt
Black pepper Honey Rice vinegar Seville orange Soy sauce-regular
Chili peppers Coconut Lemon Soy sauce-thin
Sichuan pepper Bell Peppers Lime Garlic-raw
Cinnamon Apples Dry wine Star anise
Mace Grapes Cranberry Dry mustard
Nutmeg Raisons Wild cherries Radiccio
Radish Hoisin sauce Mustard Greens
Cardamon Sherry Endive
Garlic-cooked Dates Arugala
Onions-cooked
Rice-cooked
Bing Cherries

Clearly this is not an exhaustive list and as near as I can tell somewhat objective. It does, however, help to explain the composition of the many Chinese Five Spice recipes.

Here is one common recipe.

yield 2 tablespoons

1 teaspoons of Szechuan peppercorns
1 teaspoon star anise
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground fennel seeds

(I found it extremely difficult to find a reference that listed each of the ingredients in 5 spice mapped to the 5 flavors philosophy. If you know of one, please let me know.)

For other tips visit JaquesKitchen

 

 

Advertisements

2 thoughts on “In need of Chinese 5 Spice? #cooking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s