Five spice flavor is a traditional flavor in the vast majority of China, enjoyed by young and old alike, and has endured for a long time. The five flavors in the most traditional five-spice marinade actually consist of star anise, peppercorns, cloves, cinnamon and cumin. Although the practice is slightly different in each region of the country, but all changes are the same, the change is the other ministerial ingredients to make the ingredients and condiments, this change in addition to consider the regional dietary flavors, but also according to the changes in the choice of ingredients, according to the qualities of the ingredients to optimize, so that the combination of recognizable characteristics of the good side.

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If you want to make your own five-spice powder, you can use the above five flavors for mixing, and then continue on the basis of these five flavors, according to the different ingredients to the “ fixed flavor ” selection, for example:

Beef and mutton brining, you can increase the fixed flavor ingredients: nutmeg, grass berries, fruit, cumin, pepper, white corns and so on;

For pork, you can add flavorings such as: allspice, thyme, coriander seeds, sand nuts, and so on;

For chicken, you can add the following flavorings: Angelica dahurica, Sambucus, Angelica sinensis, etc.

Then, after the fixed flavor you want to be different, some characteristics, then we generally do some integrated flavor, such as increasing the bone and internal flavor, as well as to make the finished product more colorful, and how to do it?

Add flavor combining ingredients: such as licorice, tangerine peel, etc. to combine all the flavors and improve the aftertaste.

Add bone penetrating spices: such as Szechuan nut to enhance the degree of flavor.

Add coloring spices such as turmeric and yellow gardenia to achieve a golden yellow color and red mast to achieve a red color.

Next, I’ll share several recipes for five-spice powder and thirteen-spice for your reference.

Recipe ratio of five spice powder

Recipe 1: 70 grams each of cinnamon and crabapple, 120 grams each of cloves and cardamom, 600 grams of sand nuts;

Recipe 2: 120 grams of cinnamon, 440 grams of crabapple, 220 grams of cloves, 110 grams each of cardamom and sand nuts;

Formula 3: 100g each of star anise, cinnamon and five plus bark, 50g each of cloves, 300g each of cumin and licorice;

Formula 4: anise, pepper, cinnamon, nutmeg 500 grams each, 1500 grams of Chenpi, 750 grams of grass nuts, 1000 grams of sand nuts;

Recipe 5: 520 grams of anise, 70 grams of cinnamon, 100 grams of crabapple, 70 grams of licorice, 40 grams of nutmeg, 30 grams of white pepper, 170 grams of dried ginger.

Thirteen spices formula ratio

Formula 1: 100 grams of star anise, cinnamon, 300 grams of cumin, 110 grams of pepper, 60 grams of sand nuts, dry ginger, 50 grams of nutmeg, 40 grams of nutmeg, tangerine, cloves, galangal, 30 grams of Kaempferia galanga, Mullein;

Formula 2: 160g star anise, 200g pepper, 100g angelica dahurica, 80g each kaempferia and cinnamon, 40g each nutmeg, nutmeg, cumin, cloves, 60g each cumin and tangerine peel, 20g each mukul and galangal, 120g dried ginger;

Formula 3: 200 grams of star anise, 100 grams of cinnamon, 120 grams of cumin, 80 grams each of dried ginger, crabapple and nutmeg, 70 grams of nutmeg, 60 grams of grass jelly, 50 grams each of mukul and galangal, 40 grams each of tangerine peel and clove, and 30 grams of peppercorns;

Recipe 4: 350 grams of star anise, 100 grams each of peppercorns and cumin, 90 grams of cinnamon, 80 grams each of cloves and nutmeg, 50 grams of galangal, 40 grams each of mukul and nutmeg, 20 grams each of nutmeg, tangerine peel and kaempferia, and 10 grams of dried ginger.

Although the five spice powder and thirteen spices belong to the natural spices, but in the use of the dosage should be grasped. Because of the cloves, cumin, pepper, etc., both belong to the spices, but also Chinese herbs, so the use of the principle of “rather less than more” should be followed.