Chinese Five Spice encompasses all five flavours – sweet, sour, bitter, pungent and salty, with a bold taste and aroma of cassia and star anise. This blend is used in Chinese, Vietnamese and Hawaiian cooking. Best suited to rich meats such as pork, goose or duck, it is glorious in combination with sugar, honey and orange peel.
Use in stir-fries, combine with salt to coat meat prior to grilling or frying, or mix into marinades. Dry roast spices and fine salt together to make a fragrant dipping salt for rich meats and deep-fried foods. Try in sweet baking, as you would mixed spice.
Fennel, cassia, Sichuan pepper, star anise, clove.