Chinese 5 spice contains both warm and cool flavours which allow it to work well with many types of cooking. It is often used as a rub on fatty meats, in soups and curries.
This spice mix often features in Chinese and Taiwanese cooking and has been known to be included in Western Indian, Arabic and other Asian recipes as well.
Whilst there are different variations of the ingredients used in the mix, the flavours that should come through are; sweet, spicy, salty, bitter and sour.
As with all my spice posts, I would just like to mention that typically herbs and spices on their own do not contain gluten. Be mindful that in store brought herbs and spices or on product ingredient lists where it mentions “seasoning”, these can sometimes have added anti-caking agents that can contain gluten. If you are concerned about cross contamination, buy jars from brands that are known to be gluten-free or even grow your own herbs and spices. I will have posts in the near future about how to grow your own.
WHAT YOU NEED;
– Star Anise
– Cinnamon
– Fennel Seeds
– Cloves
– Szechuan Peppercorns
HOW TO MAKE IT;
1) Blend together all ingredients. You could use a mortar and pestle instead if you prefer.
2) Keep in an airtight container for up to 6 months. Please keep your Chinese 5 Spice mix away from moisture.
Savy’s Kitchen 
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