WHAT IS THE TRADITIONAL 5 SPICE BLEND?

Traditionally Five Spice Blend is composed of Badiane, Fennel, Cinnamon, Clove and Szechuan Pepper, but like any mix, its recipe can vary according to the region, the taste, the person who creates the recipe..

The success of a traditional 5 spice blend lies in the perfect balance between the 5 ingredients. But like any blend, this one can be revisited to bring a note of originality to its taste

I have chosen to offer you a recipe for a traditional Asian 5 spice blend that is slightly different from the one we know. For this, I chose to replace black pepper by ginger, another spice commonly used in Asia.

Why this change? To accentuate the exotic axis of the aromatic palette while finding the balance of the five flavours: bitter, sour, salty, sweet and spicy

Ingredients of the traditional 5 spice blend from China

My traditional 5 spice blend is a blend of the following 5 spices:

- Aniseed: Also called star anise or Chinese fennel, aniseed has an aniseed flavour. It is found in the 5 spice blend, curries, some herbal teas... It has diuretic properties and is a heart tonic.

- Fennel: Fennel has an aniseed taste. There are more than 20 varieties, but not all are edible.

- Cinnamon: also called "casse", cinnamon is rich in coumarin. It comes from the inner bark of the cinnamon tree. It goes perfectly with chocolates and is commonly used in oriental and Indian cuisine. It has antiseptic and deworming properties.

- Clove: native to Indonesia, the clove is used in gingerbread recipes, marinades, sauerkraut ... Clove oil relieves toothache.

- Ginger: this spice is widely used in Asian cuisine and particularly in Indian cuisine. In this blend of 5 traditional spices, it replaces black pepper. Among other things, it is believed to have virtues against motion sickness and is used as an anti-nausea for pregnant women.

Differences between Szechuan black pepper and ginger

If in this traditional spice blend I have chosen to replace Szechuan black pepper by ginger, it is as much for the little note of originality that this brings to this blend as for their almost similar spicy contributions.

Ginger is the root of a tropical perennial plant, whereas Szechuan pepper is harvested from a bush 3 to 5 m high. The pungent taste of ginger is mild on young, still juicy roots and more pungent on dry roots. It does not have the anaesthetic effect of Szechuan pepper, which allows you to fully enjoy the mixture of flavours from the other 4 spices in my traditional 5 spice recipe.

Did you know? : The 5 spice blend is often confused with the 4 spice blend. The latter contains black pepper, cloves, nutmeg and cinnamon.

The origins of the 5 spice blend

The 5 spice blend is commonly used in Asia. This Chinese blend is also used in Vietnamese cuisine.

In China, it has long been included in the ingredient list of traditional duck or marinated meat recipes. Dried tofu with 5 flavours is also a recipe to which this traditional 5 spice blend gives all its flavour.

The spices that make up this blend were already known and used in ancient times in the Middle East and Asia. They came to tease the European taste buds and became one of the most popular product groups in the commercial exchanges made thanks to the famous Silk Road. At that time, their role was versatile, as not only did they bring a special flavour to traditional dishes, but spices were also used to ensure optimal food preservation.

Other uses of the 5 spice blend

The 5 spice blend brings together all the virtues linked to each of its ingredients. It allows among others to :

- Relieve joint pains thanks to cinnamon

- Fighting premature aging with antioxidants in cloves

- Fighting viruses and treating rhinopharyngitis with star anise

- Act on digestive disorders and reduce bloating and gas thanks to star anise and fennel

- Lower cholesterol and relieve motion sickness with ginger

How to use traditional 5 spices in cooking?

The 5 spice blend can be used as a marinade, during cooking or by sprinkling it on your dishes. It offers a real explosion of flavours that will awaken your taste buds, tasting as much savoury dishes, as sweet preparations, or infusions.

This blend will perfectly surprise you when making Western recipes such as 5 spice foie gras on a slice of cereal bread.

It will bring a palette of colors and flavors to your salads, but also to your cooked vegetables (pan-fried, wok, or au gratin). You can also revisit Alain Ducasse's "Lobster from Brittany, Peaches/Apples and Spicy Hot Wine", simply by using this ready-to-use mixture.

Our recipe ideas with the 5 spices

Would you like to enjoy this mix of Asian-inspired flavours? In addition to the recipes already present on this site, the recipes of this menu around the 5 spices blend will seduce you for their taste and simplicity!

The starter : Samoussas of Madagascar

This tasty starter seduces for its taste and simplicity. The 5 spice blend having been imported to Madagascar by Chinese immigrants, it can be found in the composition of many local recipes including samoussas. Here, the port stuffing is flavoured with the 5 spice blend. The pancakes are made from corn flour. To taste them, prepare a spicy virgin sauce. A delight!

The dish: Pork ribs marinated in 5 spices

Marinated spare ribs are a must for barbecues. Here, marinate the meat for 4 hours in sesame oil, soy sauce and a teaspoon of my traditional 5 spice blend. Cook over high heat and serve with basmati rice or stir-fried rice with vegetables.

Dessert: Homemade 5 spice compote tarts

A tasty homemade dessert! Make a shortcrust pastry. Cut apples for baking after peeling them. Compote your apples with a little water and a little sugar. Add a pinch of 5 spice mixture. Mash your apples with a fork. Make small tart bases with your shortcrust pastry and put the compote in them. Excellent with an oriental infusion with 5 spices.

How to store the 5 spice mix?

The 5 spice mix can bestored in a cool and dry place. Store it in an airtight jar away from the light. It will develop all its aromas for several years.