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Spice Mixes of the World #15 Make Your Own Chinese 5 Spice
January 16, 2014

Make Your Own Chinese 5 Spice and Capture the Flavours of China and Asian Cooking


Hi



16th January 2013 -- Issue #15

Table of Contents

1. Recipe of the Week - Make Your Own Chinese Five Spice Using Whole Ingredients

2. The Easier Way Using Ground Ingredients

3. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

1. My Facebook Page

5. My Recipe Book



If you want to enjoy the flavours of Chinese cooking at its best then making your own five spice is highly recommended.

This is a quick and easy mix to make and though it uses only 5 spices, it will still add authentic flavours to your Chinese and Asian recipes.

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 5 tbsp)

2 tbsp peppercorns
1½ tbsp fennel seed
2 tsp whole cloves
2 x 2 inch pieces of cinnamon
4-5 star anise

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Break up the star anise and cinnamon into smallish pieces

  • Grind these pieces with the fennel, peppercorns and cloves

  • Sieve into a bowl

    That's it!

    Store in an airtight container out of direct sunlight and use within 3 months.

    Note: You could dry toast the whole spices prior to grinding for even more flavours.

    See the toasting and grinding info below for tips.

    If you enjoy making your own mixes and blends, you can see a ton of recipes here.

    Ingredients if using ground spices: (makes about 5 tbsp)

    2 tbsp cinnamon
    1 tbsp ground black pepper
    2-3 tsp ground star anise
    2 tsp ground fennel
    1 tsp cloves

    tbsp = tablespoon
    tsp = teaspoon

    Directions:

    Simply mix the powders together in a bowl.

    Store in an airtight jar. Use within 3 months.

    If you enjoy making your own blends and mixes, you can see a lot of different recipes here.




    How to Toast and Grind

    Lightly toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.



    Facebook Page

    To keep up to date with new recipes and herbs and spices info,

    I have a Facebook page you may like...



    My Spice Mix Book



    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.




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    Until Next Week,

    Jason - Spice-Mixes.com


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