Editing Five-spice powder (section)

==Use==
Five-spice powder is used as a [[spice rub]] for chicken, duck, goose, pork, and seafood, in [[red cooking]] recipes, or added to the breading for fried foods.<ref name="ency"/> Five-spice powder is used in recipes for [[Cantonese cuisine|Cantonese]] roasted duck, as well as beef stew. Canned spiced pork cubes are very popular as well. Five-spice powder is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the [[Overseas Chinese|Chinese diaspora]] and has been incorporated into other national cuisines throughout Asia.

In [[Cuisine of Hawaii|Hawaii]], some restaurants place a shaker of the spice on each patron's table.{{Fact|date=January 2025}} A [[seasoned salt]] can be easily made by dry-roasting common [[salt]] with five-spice powder under low heat in a dry pan until the spice and salt are well mixed.

Five-spice powder can also add complexity and savoriness to sweets and savory dishes alike.<ref>{{Cite web|title=The 5-Flavor Profile of Chinese Five-Spice Powder|url=https://www.thespruceeats.com/five-spice-powder-695081|access-date=21 September 2020|website=The Spruce Eats|language=en}}</ref>

It has a traditional use as an antiseptic and a cure for indigestion.<ref name="Xinyan" />  In one study, the potential antioxidant capacities of Chinese five-spice powder (consisting of Sichuan pepper, fennel seed, cinnamon, star anise, and clove) with varying proportion of individual spice ingredients was investigated through four standard methods. The results suggest that clove is the major contributor to the high antioxidant capacities of the five-spice powder, whereas the other four ingredients contribute only to the flavor.<ref name="Xinyan">{{Cite journal|last1=Bi|first1=Xinyan|last2=Soong|first2=Yean Yean|last3=Lim|first3=Siang Wee|last4=Henry|first4=Christiani Jeyakumar|date=3 April 2015|title=Evaluation of antioxidant capacity of Chinese five-spice ingredients|url=https://doi.org/10.3109/09637486.2015.1007452|journal=International Journal of Food Sciences and Nutrition|volume=66|issue=3|pages=289–292|doi=10.3109/09637486.2015.1007452|pmid=25666419|s2cid=23788102|issn=0963-7486}}</ref>