Comments on: Chinese Five Spice Powder

By: Phil

Phil — Sat, 17 Mar 2012 18:36:00 +0000

Just had my first Char Sui pork meal and it was delicious. I highly recommend it.

By: Cjmasta79

Cjmasta79 — Wed, 07 Mar 2012 00:54:00 +0000

Thanks marc, I love trying out new things( with spices especially). It`s also interesting to see the comments from other people and what they do with them.

By: Loszi

Loszi — Wed, 30 Nov 2011 21:47:00 +0000

Agree 100% that cumin does not belong here…

By: Flavor = finesse

Flavor = finesse — Sun, 04 Sep 2011 14:20:00 +0000

Being a professional chef that has lived overseas for more than five years, I think adding cumin to a five spice mix takes away from the original flavor. It taste too much like Mexican flavors and weakens the licorice flavors of the star anise and subtleness of the fennel. Try it without the cumin. Also, without the cumin, if mixed with soy, honey, and green onion and used as a marinade for tofu, it’s great!!!!!!

By: Marc Matsumoto

Marc Matsumoto — Fri, 10 Jun 2011 21:38:00 +0000

Yea, you still have to pick out the seeds, they’re like little rocks,
so if you grind it you end up with grit that’s like sand between your
teeth. Recently I found Sichuan peppercorns at an Indian spice market
with the seeds already removed, which saves a lot of time.

By: Lazbec11

Lazbec11 — Fri, 10 Jun 2011 21:33:00 +0000

If you finely sieve the final ground product, is it necessary to pick out the seeds from the pepper? I guess the fine mesh sieve isn’t that fine if you’re dealing with ground spices…

By: Marc Matsumoto

Marc Matsumoto — Sun, 05 Jun 2011 19:42:00 +0000

Nice catch, that was a typo, I put water twice. Thanks!

By: Jan

Jan — Sat, 04 Jun 2011 14:29:00 +0000

Very nice recipe! Also kudos on your blog, i like it a lot. But the elemts got me wondering…you say it’s based on the 5 elements and then you name six…

By: No Recipes vol. 5

No Recipes vol. 5 — Thu, 16 Sep 2010 02:35:14 +0000

[...] Char Siu Fried Rice – With all the char siu experimentation last week, I ended up with a lot of extra char siu. This is one simple way to use up leftover rice and barbecued pork (or really any kind of meat). I seasoned with a bit of oyster sauce and a dash of 5 spice powder. [...]

By: Cafe Zupas » Blog Archive » spices: chinese five spice powder

Cafe Zupas » Blog Archive » spices: chinese five spice powder — Fri, 21 May 2010 17:29:20 +0000

[...] norecipes.com says of the spice mix: [...]

By: Five Spice Duck Confit Ragù Recipe

Five Spice Duck Confit Ragù Recipe — Sun, 14 Feb 2010 21:12:03 +0000

[...] confit 4 duck legs 2 Tbs kosher salt (use half if using regular salt) 2 Tbs sugar 1 Tbs five spice powder 3-4 C rendered duck fat 6 cloves of garlic peeled and [...]

By: marla (Family Fresh Cooking)

marla (Family Fresh Cooking) — Sun, 22 Nov 2009 00:29:59 +0000

I am just about to make a chinese 5 spice chili. Your post was very informative on the origins of this yummy spice blend!

By: marla (Family Fresh Cooking)

marla (Family Fresh Cooking) — Sun, 22 Nov 2009 00:29:00 +0000

I am just about to make a chinese 5 spice chili. Your post was very informative on the origins of this yummy spice blend!

By: dave

dave — Sat, 21 Nov 2009 22:07:53 +0000

just enjoying the site and all the great comments..i was looking for chinese five spice recipes..and look forward to the aroma wafting through my apartment sunday afternoon as i take on a pork loin c/w 5 spice a little garlic and fresh ginger..cool site….. thanks…cheers everyone

By: dave

dave — Sat, 21 Nov 2009 22:07:00 +0000