Monday, June 22, 2009

5 Spices

Inilah rupa bentuk Rempah 5 atau 5 Spices

Five-spice powder is a mixture of five spices used in Chinese cuisine. One common recipe includes tunghing or "Chinese cinnamon" (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon), powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. Another recipe for the powder consists of huajiao (Sichuan pepper), bajiao (star anise), rougui (cassia), cloves, and fennel seeds. It is used in most recipes for Cantonese roasted duck, as well as beef stew. It is also used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.

The formulae are based on the Chinese philosophy of balancing the yin and yang in food.


  • 2 teaspoons Szechuan peppercorns
  • 8 star anise pods
  • 1/2 tsp ground cloves
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground fennel


  1. Roast two teaspoons of Szechuan peppercorns in a dry frypan for about three minutes.
  2. Grind the peppercorns in a pepper grinder or coffee grinder together with 8 star anise pods.
  3. Strain the ground spices to remove any larger bits.
  4. Mix together 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.
  5. Grind the completed mixture until it is a very fine powder.
  6. Use sparingly, as it is extremely pungent.

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