Editing Five-spice powder

{{Short description|Spice mixture used in Chinese cuisine}}
{{About|Chinese five-spice mixture|the South Asian five-spice mixture|Panch phoron}}
{{More citations needed|date=March 2017}}
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{{Infobox Chinese
|pic=Five spice powder.jpg
|piccap=Five-spice powder
|c=五香粉
|l="five-spice powder"
|p=wǔxiāng fěn
|mi={{IPAc-cmn|wu|3|.|x|iang|1|-|f|en|3}}
|j=ng5 hoeng1 fan2
|y=ńgh hēung fán
|ci={{IPAc-yue|ng|5|-|h|oeng|1|-|f|an|2}}
|poj=ngó͘-hiong-hún
| vie               = {{linktext|ngũ vị hương}}
| qn                = <!-- Vietnamese in Quoc Ngu script -->
| chuhan            = {{linktext|五味|香}}
| khm               = ម្សៅគ្រឿងទេសប្រាំ
}}
'''Five-spice powder''' ({{zh|t=五香粉|p=wǔxiāng fěn}}) is a [[spice mix]]ture of five or more spices—commonly [[star anise]], [[clove]]s, [[Chinese cinnamon]], [[Sichuan pepper]], and [[fennel seeds]]—used predominantly in almost [[Chinese regional cuisine|all branches]] of [[Chinese cuisine]]. The five flavors of the spices reflect the five traditional Chinese elements (wood, fire, earth, metal, and water) and flavors (sweet, bitter, sour, salty, and savory).<ref>{{Cite web|last=Jampel|first=Sarah|title=The Spice Blend That's Great on Pork Ribs (and Also in Cookies)|url=https://www.bonappetit.com/story/what-is-five-spice|access-date=21 September 2020|website=Bon Appétit|date=20 August 2019 |language=en-us}}</ref>{{bsn|date=February 2025}} The addition of eight other spices creates {{ill|thirteen-spice powder|zh|十三香}} ({{lang|zh|十三香}}), which is used less commonly.

==Ingredients==
[[File:Five spices detailed.jpg|thumb|A common mix for ground five-spice powder (center) is (clockwise from top left) cinnamon, fennel seeds, star anise, Sichuan peppercorns and cloves.]]

While there are many variants, a common mix is:<ref name="ency">[http://www.theepicentre.com/Spices/chinesefivespice.html Chinese Five Spice] at The Epicentre</ref>
* [[Star anise]] (''bājiǎo'' 八角)
* [[Fennel]] seeds (''xiǎohuíxiāng'' 小茴香)
* [[Clove]]s (''dīngxiāng'' 丁香)
* [[Cinnamomum cassia|Chinese cinnamon]] (''ròuguì'' 肉桂)
* [[Sichuan pepper]] (''huājiāo'' 花椒)
Other recipes may contain [[anise]] seed, [[ginger root]], [[nutmeg]], [[turmeric]], ''[[Amomum villosum]]'' pods (''shārén'' {{lang|zh|砂仁}}), ''Amomum [[cardamom]]um'' pods (''báidòukòu'' {{lang|zh|白豆蔻}}), [[licorice]], [[Mandarin orange]] peel or [[galangal]].

In Southern China, ''[[Cinnamomum loureiroi]]'' and Mandarin orange peel are commonly used as substitutes for ''[[Cinnamomum cassia]]'' and cloves respectively. These ingredients collectively produce southern five-spice powders' distinctive, slightly different flavor profile.

==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>

==See also==
{{Portal|Food|China}}
* [[Curry powder]]
* {{lang|vi|[[Húng lìu]]}}
* [[List of culinary herbs and spices]]
* [[Mala (seasoning)]]
* [[Ngo hiang]]
* [[Panch phoron]]
* [[Shichimi]]

==References==
{{Reflist}}

==External links==
{{Cookbook|Five Spice Powder|position=left}}

<!-- CAUTION: The Wikipedia Cookbook page relies on the history of this article for the validity of its GFDL license. If you move or delete this article you should update the cookbook article as well. A deletion would need to copy at least the five primary authors information to the cookbook, better the whole history complete with differences, in case there's multiple licensing (like CC and GFDL) involved which would be lost if only the five primary authors were copied. -->

{{Herbs and spices}}
{{Cantonese cuisine}}

[[Category:Cantonese cuisine]]
[[Category:Herb and spice mixtures]]
[[Category:Food powders]]