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| Chinese Five Spice Power |
Chinese Five Spice is a blend of aromatic spices traditionally used in Chinese cuisine, and it has also become a subtle but important component in some Indo-Chinese dishes. Here's a breakdown of why it's used and what it contains:
Why is Chinese Five Spice Used in Indo-Chinese Cooking?
Fusion Flavour: Indo-Chinese cuisine is all about combining Indian spices with Chinese cooking techniques. Chinese Five Spice adds authentic depth and warmth that mimics traditional Chinese flavours.
Balance of Taste: The blend includes sweet, sour, bitter, salty, and umami elements — aligning perfectly with the Indian palate which also appreciates complexity in flavour.
Enhances Stir-fries and Gravies: A pinch in dishes like Chilli Chicken, Hakka Noodles, or Schezwan-style gravies adds a rich, smoky aroma that elevates the taste without overwhelming it.
Restaurant-Style Taste: Many Indian street vendors and Chinese restaurants in India use small amounts of Chinese Five Spice to give their food an “authentic” or “restaurant-style” flavour.
What is Chinese Five Spice Made Of?
The traditional five spices in this blend are:
- Star Anise – Sweet-licorice flavour, dominant and aromatic.
- Cloves – Warm, slightly bitter, and pungent.
- Chinese Cinnamon (Cassia) – Woody and sweet.
- Sichuan Peppercorns – Slightly lemony with a tingling, numbing sensation.
- Fennel Seeds – Sweet and refreshing.
🔁 Some variations may include ginger, black pepper, or nutmeg depending on the region or brand.
Cooking Tip:
- You don’t need to use a lot! Even ¼ to ½ tsp in a dish is enough to make a difference.
- It's best used in oil during tempering, or added while stir-frying meats or veggies.
Chinese Five Spice is available in Amazon, Swiggy and Zepto in B'lore.
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Btw, if you're interested to learn popular Chinese dishes in Trivandrum, then I've couple of lessons you can choose for beginners. Here's a post on the popular Indo Chinese dishes taught in the class.
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