Active Ingredients

Five-spice powder is a spice mixture of five spices, used primarily in Chinese cuisine but also used in other Asian and Arabic cookery. 

​While there are many variants, a common mix is: 
Star anise (bajiao, 八角)
Cloves (dingxiang, 丁香)
Chinese Cinnamon (rougui, 肉桂)
Black pepper (hujiao, 胡椒)
Fennel seeds (xiaohuixiang, 小茴香)

​Other recipes may contain anise seed or ginger root, nutmeg, turmeric, Amomum villosum pods (砂仁), Amomum cardamomum pods (白豆蔻), licorice, sichuan pepper, Mandarin orange peel or galangal. 

​In South China Cinnamomum loureiroi and Mandarin orange peel is commonly used as a substitute for Cinnamomum cassia and cloves, respectively, producing a different flavour for southern 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.[2] 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.

​Although this mixture is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. In Hawaii, some restaurants place a shaker of the spice on each patron's table. A 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.

Chinese 5 Spice - 

​​Clove, Chinese cinnamon, Abise, Black Pepper or Sichuan Pepper, Fennel seed