what are the spices in chinese 5 spice powder
Sichuan pepper Cloves (dingxiang 丁香) Star anise Cloves Chinese cinnamon Fennel seeds
title: Five-spice powder text: seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed. Five-spice powder Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine and also used less commonly in other Asian and Arabic cuisines. Five-spice powder is used for cocktails as well. While there are many variants, a common mix is: Other recipes may contain anise seed, ginger root, nutmeg, turmeric, "Amomum villosum" pods (砂仁), "Amomum cardamomum" pods (白豆蔻), licorice, Mandarin orange peel or galangal. title: Five-spice powder text: Five-spice powder Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine and also used less commonly in other Asian and Arabic cuisines. Five-spice powder is used for cocktails as well. While there are many variants, a common mix is: Other recipes may contain anise seed, ginger root, nutmeg, turmeric, "Amomum villosum" pods (砂仁), "Amomum cardamomum" pods (白豆蔻), licorice, Mandarin orange peel or galangal. In Southern China, "Cinnamomum loureiroi" and Mandarin orange peel are commonly used as substitutes for "Cinnamomum cassia" and cloves respectively, producing a slightly different flavour profile for southern title: Five-spice powder text: five-spice powders. Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia. In Hawaii, some restaurants place a shaker of the spice on each patron's table. A title: Gou pi gao text: or smells. In traditional Chinese medicine, the herbs used to make the paste of Gou Pi Gao include Radix Aconiti (生川乌), Radix Aconiti Preparata (制川乌), Rhizoma et Radix Notopterygii (羌活), Radix Angelicae Pubescentis (独活), Caulis Sinomenii (青风藤), Cortex Periplocae (香加皮), Radix Saposhnikoviae (防风), Radix Smilacis (土茯苓), Rhizoma Atractylodis (苍术), Fructus Cnidii (蛇床子), Herba Ephedrae (麻黄), Rhizoma Alpiniae Officinarum (高良姜), Fructus Foeniculi (小茴香), Cortex Ramuli Cinnamomi (桂枝), Radix Angelicae Sinensis (当归), Radix Paeoniae Rubra (赤芍), Fructus Chaenomelis (木瓜), Lignum Sappan (苏木), Radix et Rhizoma Rhei (大黄), Radix Dipsaci (续断), Rhizoma Chuanxiong (川芎), Radix Angelicae Dahuricae (白芷), Olibanum (乳香), Myrrha (没药), Borneolum title: Five Grains text: spring rolls, breads, tofu, wontons and other dumplings as dishes; sweet bean paste as fillings; glutinous rice as a wrapping, for example in zongzis; rice and soy milks and beverages; soy sauces and sesame oils; and fermentation starters for use in beers, rice wines, and native liquors like "baijiu". Some of the characteristics of the concept of "wugu" are granularity and diversity, as the images below may help to show: Five Grains The Five Grains or Cereals (Chinese: , , "Wǔ Gǔ") are a grouping (or set of groupings) of five farmed crops that were all important in ancient China.