David Vanille's opinion: Rediscover one of the world's most famous and used spice blends, but with the David Vanille touch. You will discover a perfect combination of these five spices, which will allow you to sublimate many preparations.
Food pairing: Stuffings, marinades, white meats, brown sugar, apples.
Packaging: 40 gr
Composition: Star anise, Fennel, Cinnamon, Clove, Ginger
Dosage: 2 to 4g per recipe.
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It is a succulent traditional blend whose origin takes us to China. Over there, it is often referred to as "Cinq Parfums" because it makes it possible to distinguish each of the five aromatic palettes that make it a must in the kitchen. Very popular with spice lovers, it will make you travel both by its olfactory and gustatory qualities.
Traditionally, the Five Spice Blend is composed of Badiana, Fennel, Cinnamon, Clove and Sichuan Pepper, but like any blend, its recipe can vary according to regions, tastes, discoveries and many other parameters.
It is rather dangerous to find the right balance between the five components of this blend, so that it can enchant the palates in perfect harmony of taste. I have taken up this challenge and am proud enough not to hide anything from you.
I wanted to add an original touch to this blend, which is probably one of the most widely used in the world, by replacing Sichuan Pepper with Ginger. The latter will bring the warm touch you expect from pepper while adding a tonic note. This substitution will make it possible to accentuate the exotic axis of the aromatic palette, and to use it in rather surprising preparations (see section "Recipe ideas with the Five Spice Traditional Blend"). This way, we can easily find the balance of the five flavours: bitter, sour, salty, sweet and spicy (and the whole could be associated with umami flavor).
The spices that make up this blend were already known and used in the Middle East and Asia during antiquity. They have come to tease European taste buds by becoming one of the most popular product groups in the trade made possible by the famous Silk Road. At that time, their role was versatile since, not only did they bring a very particular flavour to traditional dishes, but spices were also used to ensure optimal food preservation.
One might be tempted to compare the "Five Perfumes" with the equally well-known "Four Spices". But you can see for yourself that these two mixtures each have their own identity, and the uses that result from them.
The "Five Traditional Spices" blend will whet your curiosity by suggesting its bewitching notes through its dress resembling a shade of brown, which can go as far as bronze. Each spice being proposed in a different version, you will be surprised by this paradoxically harmonious and heterogeneous visual.
The olfactory attack will essentially consist of the spicy and warm notes that this blend offers. Cinnamon and star anise will immediately contribute to these sensations and bring the almost sweet notes they know how to reveal. In addition, you will also feel the bitterness of the clove and the tonic brought by the ginger during this olfactory discovery.
The discovery of taste will bring you some nice surprises. While we think we know individually the notes that each of the spices in this blend can bring, we are still amazed when we find this blend in the mouth. Indeed, a real explosion of flavours will awaken your taste buds, tasting savoury dishes, sweet preparations or herbal teas that have been decorated with this "Five Traditional Spices" Blend.
You can integrate this magnificent blend as a marinade, during cooking, or by sprinkling it over your dish.
As mentioned above, the "Five Traditional Spices" blend originates from China and, as such, it is customary to imagine it associated with traditional Chinese dishes and sweet and savoury flavours. It can indeed do wonders in this type of cuisine, and is used extensively in Chinese and Vietnamese cuisines. Thus, it can be found in salty-sweet marinade preparations (with a little soy sauce) to enhance different meats such as duck, chicken, pork or beef. We will therefore enjoy a meal around grilled pork chops, lacquered duck, five-spice chicken or Lou Mei d'abats.
When you are guaranteed a real getaway with this blend, it's not just a ticket to Asia! Indeed, the "Five Traditional Spices" blend can also enhance other traditional dishes from elsewhere. So, when you prepare a lamb tagine, you can perfectly sprinkle a pinch of this blend on it, and here you are on board to rediscover the Middle East with atypical aromatic notes. This mixture is also well known in Malagasy cuisine since it was imported when Chinese populations immigrated to Madagascar. We know that he knows how to perfectly sublimate typical dishes of this island such as coconut fish, mosikiky, or even delicious samoussas.
As for more Western dishes, this mixture will surprise you perfectly if you sprinkle it on a nice slice of foie gras on a cereal bread. It will bring a palette of colours and flavours to your salads, but also to your cooked vegetables (fried, wok, or gratinated).
You can also revisit Alain Ducasse's "Homard de Bretagne, Pêches/Pommes et Vin Chaud épicé", simply by using this ready-to-use blend.
Sweet recipes :
But we will appreciate the beautiful aromatic association of this Five Spice Blend with sweet preparations. Especially all those made with fruit such as pineapple skewers, or baked apples, not to mention your fruit salads, which will be invigorated by the notes brought by ginger! Your homemade compotes will also be a real rediscovery when you sprinkle a little of this magnificent blend on them, sparingly!
Feel free to include this mixture in your fruit biscuits such as banana shortbread.
Finally, when it's time to take a break, why not infuse a little of this mixture in simmering water or even in hot milk (even vegetable), in order to feel all the comfort of the warm notes and the pep of the tonic notes of each of these five spices? Let your imagination run wild and don't hesitate to share your recipe ideas for this blend!