*  Exported from  MasterCook  *

                    Five-Spice Powder (Chinese Spice)

Recipe By     : Jill Norman * Web File 4/97
Serving Size  : 0    Preparation Time :0:00
Categories    : Mixes and Spices                 Oriental / Far East

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tbsp          star anise
   1      tbsp          Sichuan pepper
     1/2  tbsp          cassia or cinnamon
   1      tbsp          fennel seeds
     1/2  tbsp          cloves

This mixture is used throughout southern China and Vietnam to  season roast 
meat and poultry, and to flavor marinades. Besides the  five basic 
ingredients, it can consist of up to two of the following  spices: cardamom, 
dried ginger and licorice root. The powder varies  in color, from tan to 
gingery-brown to amber. Star anise dominates  the aroma and taste. 

Grind all the ingredients together and use sparingly. Stored in an  airtight 
container, five-spice powder will keep for 3-4 months. 

Source: Jill Norman "The Complete Book of Spices"   Viking Studio Books, 1991  
   ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the herbs and 
spices- whole, mixed, ground.



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