Stone Ground
Chinese Five Spice
Chinese Five Spice
No Salt, No Sugar, No Preservatives
Couldn't load pickup availability
One jar gives a dish that deep, savory-sweet, warmly aromatic backbone you taste in Chinese roast meats and braises. Chinese five spice balances five flavors at once: sweet star anise and fennel, warm cinnamon and clove, and the gentle citrusy tingle of Szechuan peppercorn. Rub it on pork, duck, or chicken before roasting, stir it into a soy-and-sugar braise for red-cooked pork belly, season Taiwanese popcorn chicken, or add a pinch to stir-fries, marinades, and even roasted squash.
Two things set ours apart. We use true Ceylon cinnamon, not the harsh, candy-hot cassia in most blends, so the sweetness stays delicate and citrus-floral rather than sharp. And we stone-grind the five whole spices fresh together, so the volatile oils that fade fast in pre-ground blends are still there when you open the jar.
Stone-ground, packed fresh. No salt, sugar, or fillers.
Common Questions
What does the Szechuan peppercorn do?
What does the Szechuan peppercorn do?
It adds the signature tingle. Szechuan peppercorn is not hot like chili; instead it creates a light, buzzing, numbing-and-cooling sensation on the lips and tongue, with a bright citrus aroma. In the blend it lifts and freshens the warm, sweet spices so the whole thing tastes lively rather than heavy. It is a gentle effect here, woven into the balance rather than dominant.
How do I use it, and how much?
How do I use it, and how much?
A little goes far, since it is intensely aromatic. Use it as a dry rub on pork, duck, chicken, and ribs before roasting or grilling; stir a small spoonful into braises and marinades; or add a pinch to stir-fried vegetables and noodles. For roast meats, combine it with a little oil, soy, or honey to help it cling and bloom.
What is red cooking, and how does five spice fit in?
What is red cooking, and how does five spice fit in?
Red cooking (hong shao) is the classic Chinese braise that simmers pork belly or other meat low and slow in soy sauce, rice wine, and a little sugar until it turns glossy, dark, and tender. Five spice is the aromatic heart of that pot: as the fat renders, the spices' oils dissolve into the braise and infuse the meat with warm, sweet depth. Add it early so it has time to release into the liquid.
Is the star anise the same as anise seed?
Is the star anise the same as anise seed?
No, they are different plants that happen to share a licorice note. Star anise is the star-shaped pod that gives this blend its deep, sweet, licorice-like backbone; anise seed is a small seed with a lighter flavor. The blend is built on true star anise, which is what gives Chinese five spice its characteristic sweet aroma.
What else can I cook with it beyond Chinese dishes?
What else can I cook with it beyond Chinese dishes?
It is more versatile than people expect. Try a pinch in roasted root vegetables and squash, in a marinade for grilled meat, dusted on sweet potato fries, or even a tiny amount in baking and spiced desserts, where its cinnamon-clove-anise warmth works like an aromatic upgrade to pumpkin spice.
Share
Ingredients:
Chinese Five Spice
$12.00