Rediscover one of the world's best known and used spice blends. You will discover a perfect alliance of these five spices, which will allow you to sublimate many preparations.
Association in the kitchen: Stuffings, marinades, white meats, brown sugar, apples.
Dosage: A spoonful is enough.
Origin: Creation and assembly of spices in France.
Composition : Badiane, Fennel, Cinnamon, Clove, Ginger.
Packaging : Resealable bag - conservation of aromas.
"I love this blend, it transports me, we want to use it right away"
Warning: Last items in stock!
Traditionally Five Spice Blend is composed of Badiane, Fennel, Cinnamon, Clove and Szechuan Pepper, but like any blend, its recipe can vary depending on 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 traditional Asian 5 spice blend recipe slightly different from the one we know. I have chosen to replace black pepper with ginger, another spice commonly used in Asia.
Why the change? To accentuate the exotic axis of the aromatic palette while regaining the balance of the five flavours: bitter, sour, salty, sweet and spicy
My traditional 5 spice blend is a blend of the following 5 spices :
- Badiane: also called star anise or Chinese fennel, badiane has an aniseed flavour. It is found in the 5 spice blend, curries, some herbal teas... It has diuretic virtues and is a heart tonic.
- Fennel: Fennel has an aniseed flavour. There are more than 20 varieties, but not all of them are edible.
- Cinnamon: also called "cassia", 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 worming properties.
- Clove: native to Indonesia, clove is used in gingerbread recipes, marinades, sauerkraut... Clove oil relieves toothache.
- Ginger: this spice is widely used in Asian cuisine, particularly in Indian cuisine. In this blend of traditional 5 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.
If in this traditional spice blend I have chosen to replace Szechuan black pepper by ginger, it is as much for the small note of originality that it brings to this blend as for their almost similar spicy contributions.
Ginger is the root of a tropical perennial plant while Sichuan 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 that? The 5 spice blend is often confused with the 4 spice blend. The latter contains black pepper, cloves, nutmeg and cinnamon.
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, becoming one of the most popular groups of products in the trade made thanks to the famous Silk Road. At that time, their role was versatile, as not only did they add a special flavour to traditional dishes, but spices were also used to ensure optimal food preservation.
The 5-spice blend brings together all the virtues linked to each of its ingredients. It allows, among other things, to :
- Relieve joint pain with cinnamon
- Fight against premature aging thanks to the antioxidants in cloves
- Fight against viruses and treat rhinopharyngitis thanks to 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
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 flavors that will awaken your taste buds, tasting as much savory dishes, as sweet preparations, or infusions.
This mixture 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 colours and flavours to your salads, but also to your cooked vegetables (pan-fried, wok, or gratinés). You can also revisit Alain Ducasse's "Lobster from Brittany, Peaches/Apples and Spicy Hot Wine" by simply using this ready-to-use mixture.
You want to enjoy this mix of Asian-inspired flavors? 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!
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 wafers are made from corn flour. To taste them, prepare a spicy virgin sauce. A delight!
Marinated 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.
A tasty homemade dessert! Make a shortcrust pastry. Cut apples for cooking 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.
The 5 spice blend can be kept in a cool and dry place. Keep it in an airtight jar away from the light. It will thus develop all its aromas for several years.
Marie-Lise H. published the 02/04/2020 following an order made on 19/03/2020
Au top comme d'habitude
Veronique T. published the 31/03/2020 following an order made on 23/03/2020
Le côté anisé est assez marqué..attention certains le craignent
Daniel F. published the 21/03/2020 following an order made on 07/03/2020
Annick M. published the 15/03/2020 following an order made on 07/03/2020
Laurence H. published the 10/03/2020 following an order made on 27/02/2020
Claire M. published the 03/03/2020 following an order made on 22/02/2020
produit conforme à mes attentes. Parfum intense. Utilisé pour un gâteau à la patate douce.
Georges M. published the 11/02/2020 following an order made on 31/01/2020
Chantal L. published the 02/02/2020 following an order made on 26/01/2020
je n'ai pas encore gouté
Sophie C. published the 18/01/2020 following an order made on 17/12/2019
Très bon. Unique chose à signaler : le sachet de ce produit ferme un peu mal (défaut sur cet emballage uniquement, pas de problème avec les autres)