Comments on: Chinese Five Spice Powder

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: 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: Pet Snakes

Pet Snakes — Wed, 27 May 2009 16:15:24 +0000

Love your writing style and the design of your blog, its very original! Well done, look forward to reading more.

By: Chili Powder Recipe | Tex Mex Recipes | American

Chili Powder Recipe | Tex Mex Recipes | American — Tue, 26 May 2009 05:01:22 +0000

[...] is why I tend to grind my own spice blends at home, in small batches (like this Chinese five spice powder I made a few months ago). It’s cheap, it’s simple, and the results will be 10x more [...]

By: Angela

Angela — Fri, 08 May 2009 16:01:05 +0000

Hi, I was wondering how you went about removing the seeds from the peppercorns?

By: Chicken Tsukune (Japanese chicken sausage) | [ No Recipes ]

Chicken Tsukune (Japanese chicken sausage) | [ No Recipes ] — Thu, 26 Feb 2009 05:11:51 +0000

[...] this base recipe, try swapping in other meats and seasonings. Pork with a little Chinese five spice is lovely, as is beef with minced kimchi. If you’re more of a seafood person, try shrimp and [...]

By: White On Rice Couple

White On Rice Couple — Fri, 19 Dec 2008 07:57:15 +0000

I love the addition of the sichuan peppercorns, Marc. I can really smell that amazing combo of spices you have there!
I can taste your blend with some braised pork belly already…mmm….

By: missdk

missdk — Thu, 18 Dec 2008 07:00:29 +0000

I’m totally making this as a xmas present. How much does your recipe make?

By: Jen

Jen — Fri, 12 Dec 2008 17:08:13 +0000

I’ve wondered what spices are in the 5 spice powder…thanks so much for the history and recipe!

By: gaga

gaga — Fri, 12 Dec 2008 06:24:10 +0000

I never thought of making my own 5 spice powder, but I have all the ingredients, I might as well! Thanks!

By: Chinese Barbecued Pork (Char Siu) | [ No Recipes ]

Chinese Barbecued Pork (Char Siu) | [ No Recipes ] — Thu, 11 Dec 2008 16:35:44 +0000

[...] started by making my own 5 spice powder last week. Then I let my first batch marinate for 3 days and did a 2 temperature roast with the [...]

By: Chris

Chris — Wed, 10 Dec 2008 13:58:37 +0000

I dunno, I’d miss that grittiness in Sichuan food, at least. Can’t you just grind really fine and put it through a finer sieve?

Interestingly, although the Japanese adore sansho, which is dried-ground Sichuan peppercorn, they don’t use the roasted kind, and it’s surprisingly difficult to find. (Rrrrgh!)

By: Peter G

Peter G — Wed, 10 Dec 2008 06:41:41 +0000

I honestly had no idea about five spice powder being related to the elements! I think it’s fragrance pairs well especially with sow braised beef ribs!…mmmm

By: Manggy

Manggy — Wed, 10 Dec 2008 04:58:26 +0000

I can’t believe it’s actually easier to find Sichuan peppercorns here than it is in the States O_o That’s a first! (I mean, besides tropical fruits
Wish there was an easy way to husk them, though :/