Rediscover one of the best known and used spice blends in the world. 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: One spoonful is enough.
Origin: Creation and assembly of spices in France.
Composition: Anise, Fennel, Cinnamon, Clove, Ginger.
Packaging: 40g 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 mixture, its recipe can vary according to regions, tastes, 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 that is slightly different from the one we know. I have chosen to replace black pepper with ginger, another spice commonly used in Asia.
Why this 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 combination 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, certain herbal teas... It has diuretic properties 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 "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: originally from Indonesia, 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 traditional 5 spice blend, 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 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, 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 in 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 trade made through 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.
The 5 spice blend brings together all the virtues linked to each of its ingredients. It allows among others to :
- Relieve joint pain with cinnamon
- Fight against premature ageing thanks to the antioxidants present 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 thanks to 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 flavours that will awaken your taste buds, tasting as much savoury dishes, as sweet preparations, or even 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 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.
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!
This tasty appetizer seduces for its taste and simplicity. The 5 spice blend having been imported to Madagascar by Chinese immigrants, it is 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!
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.
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.
The 5 spice blend can be stored in a cool, dry place. Store in an airtight jar away from light. It will develop all its aromas for several years.
Damien B. published the 06/07/2020 following an order made on 23/06/2020
exactement comme la déscription , bon emballage
Serena Laura V. published the 30/06/2020 following an order made on 05/06/2020
Véronique L. published the 26/06/2020 following an order made on 07/06/2020
Pas encore eu le temps de les cuisiner, mais une superbe odeur
Virginie L. published the 26/05/2020 following an order made on 14/05/2020
Françoise M. published the 21/05/2020 following an order made on 27/04/2020
Effectivement parfaites pour les cookies.
Jacqueline L. published the 15/05/2020 following an order made on 02/05/2020
Je ne les ai pas encore utilisées mais uniquement transvasées dans un petit bocal en verre.
Valerie R. published the 13/05/2020 following an order made on 30/04/2020
Tout ce que l'on attend d'un 5 épices.
Cabot M. published the 27/04/2020 following an order made on 15/04/2020
Nathalie P. published the 22/04/2020 following an order made on 09/04/2020
Délicieux avec les pommes.