Discover the Ancient 5 Spices of China.
Although the born of "five spices" is lost in time, a Chinese legend tells that this is the result of an attempt to create a "magic dust" where have all the elements and 5 (see previous article on Chinese food and the theory of five elements).
Indeed, in this formula are the 5 basic tastes (sour, bitter, sweet, pungent and salty).
It 'also possible that a cook has accidentally stumbled into this mix and has made casually as he could "resurrect" the dishes even more insipid. In any case the mixture of five spices is definitely unique.
Nowadays, the particular combination of spices used vary from recipe to recipe. Often it would be more appropriate to speak of "7 spices".
The standard recipe includes, fennel seeds, cloves and cinnamon mixed with star anise and Szechuan pepper.
Recipes are on the market with cassia (cinnamon family), ginger, nutmeg and even licorice (star anise has a flavor of licorice in fact).
Everyone can experiment with different mixtures and choose the one that most pleases him.
The mixture "five spices" is perfectly suited to meat and excellent marinades. But do not limit yourself to some recipes, but improvisation and experimentation on fries, soups and cooking in a wok. The only recommendation. Do not go overboard. A small pinch gives much flavor.
If purchased in supermarkets (preferably in Asia, because it costs less and is usually best), once at home and put it in a dry place in an airtight glass container.
But if, as counsel, you have some 'time and a small mortar, I propose a recipe to prepare at home:
Time required 15 minutes
Toast in a dry pan at medium heat two teaspoons of Szechuan peppercorns by shaking the pan often until you feel the aroma of pepper (it will take about 3 minutes).
Grind the roasted peppercorns and 8 pieces of star anise in a blender (or in a mortar).
Add 1 / 2 teaspoon cloves, 1 tablespoon cinnamon and 1 tablespoon of fennel seeds.
Reduce fine powder.
Store in a box closed.
Suggestions:
1. the mix used sparingly, as it is quite pungent.
2. if you want the Szechuan pepper can be substituted with black pepper and anise star anise seeds (there need 4 tablespoons).
Now the power of China can be at your taste, follow my guide and for sure you'll enjoy all the ancient china secrets in spices.
Thanks
Tito Manlio
I hope you enjoy my article and check out my blog
http://montecarlocar.blogspot.com/2011/03/car-rent-in-montecarlo.html
Indeed, in this formula are the 5 basic tastes (sour, bitter, sweet, pungent and salty).
It 'also possible that a cook has accidentally stumbled into this mix and has made casually as he could "resurrect" the dishes even more insipid. In any case the mixture of five spices is definitely unique.
Nowadays, the particular combination of spices used vary from recipe to recipe. Often it would be more appropriate to speak of "7 spices".
The standard recipe includes, fennel seeds, cloves and cinnamon mixed with star anise and Szechuan pepper.
Recipes are on the market with cassia (cinnamon family), ginger, nutmeg and even licorice (star anise has a flavor of licorice in fact).
Everyone can experiment with different mixtures and choose the one that most pleases him.
The mixture "five spices" is perfectly suited to meat and excellent marinades. But do not limit yourself to some recipes, but improvisation and experimentation on fries, soups and cooking in a wok. The only recommendation. Do not go overboard. A small pinch gives much flavor.
If purchased in supermarkets (preferably in Asia, because it costs less and is usually best), once at home and put it in a dry place in an airtight glass container.
But if, as counsel, you have some 'time and a small mortar, I propose a recipe to prepare at home:
Time required 15 minutes
Toast in a dry pan at medium heat two teaspoons of Szechuan peppercorns by shaking the pan often until you feel the aroma of pepper (it will take about 3 minutes).
Grind the roasted peppercorns and 8 pieces of star anise in a blender (or in a mortar).
Add 1 / 2 teaspoon cloves, 1 tablespoon cinnamon and 1 tablespoon of fennel seeds.
Reduce fine powder.
Store in a box closed.
Suggestions:
1. the mix used sparingly, as it is quite pungent.
2. if you want the Szechuan pepper can be substituted with black pepper and anise star anise seeds (there need 4 tablespoons).
Now the power of China can be at your taste, follow my guide and for sure you'll enjoy all the ancient china secrets in spices.
Thanks
Tito Manlio
I hope you enjoy my article and check out my blog
http://montecarlocar.blogspot.com/2011/03/car-rent-in-montecarlo.html
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