Five Spice Powder
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A commercial jar of Chinese five-spice powder
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Five Spice Powder (simplified Chinese: 五香粉; traditional Chinese: 五香粉; pinyin: wǔxiāng fěn) is a mixed spice blend used widely in Chinese cooking. Despite the name, commercial blends may contain five or more spices. The mixture is aromatic rather than chili-hot: it balances sweet, warm, and lightly numbing notes used in braises, marinades, and roasted or fried foods.[1]
Common ingredients
A frequently cited classic set is:
- Star anise (八角)
- Cloves (丁香)
- Chinese cinnamon / cassia (肉桂)
- Sichuan pepper (花椒)
- Fennel seeds (花椒之外的茴香籽 / 小茴香)
Regional and brand recipes vary. Some mixes add licorice root, dried ginger, sand ginger, or white pepper. A related, less common blend with more spices is sometimes sold as thirteen-spice powder (十三香).[1]
Culinary uses
Five-spice powder is typically used sparingly:
- Dry rubs and marinades for pork, duck, chicken, or tofu
- Seasoning for red-braised (红烧) dishes and stews
- Flavoring for fried snacks, roasted nuts, and some cold dishes
- Occasional use in bakery or sweet–savory fusion recipes outside China
It pairs with soy sauce, sugar, Shaoxing wine, and ginger/garlic aromatics. Because the blend is concentrated, cooks usually start with a small amount and adjust.
Related seasonings
- Doubanjiang and Pixian Doubanjiang — fermented chili-bean pastes that supply savory heat rather than warm spice perfume
- Hot Pot Sauce — compound seasoning for communal hot pot
- Lao Gan Ma — chili crisp / oil-based condiments
- Types Of Taste — overview of basic and compound Chinese flavors
See also
- Doubanjiang
- Pixian Doubanjiang
- Hot Pot Sauce
- Lao Gan Ma
- Types Of Taste
- Sichuan Food
- List of dishes (A-Z)