Five-spice Powder (chinese Spice)

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CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Mixes and s, Oriental /	1	Servings

INGREDIENTS

1	T	Star anise
1	T	Sichuan pepper
1/2	T	Cassia or cinnamon
1	T	Fennel seeds
1/2	T	Cloves

INSTRUCTIONS

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.  Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe
Digest V1  #631 by "Mary Spyridakis" <[email protected]> on Jun 2, 97

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