About 

Chinese Five Spice is a blend of cooling (fennel, cinnamon) and warming (cloves, pepper, star anise) spices representing the balance of "yin and yang" that is fundamental to Chinese cuisine and philosophy. The number Five in Chinese culture is associated with the five elements of fire, water, wood, earth, and metal that link with traditional Chinese medicine and health. Some Five Spice recipes use Sichuan pepper in place of black pepper. If this appeals, add some toasted ground Sichuan to this mix. 

Uses & Ideas 

Use as a spice rub with duck breast, chicken (fillets, thighs, or wings), pork (ribs, fillet or cutlets), beef flank steaks, fish fillets or prawns. Lightly rub the item in olive oil, season with Five Spice (add salt to taste) on both sides, cover and allow the spices to work their magic for 15 minutes before cooking. 

For larger items, whole chickens, whole ducks, pork belly or rolled loin etc. apply Five Spice Mix and allow the flavours to permeate for 2 hours before roasting, smoking, or barbecuing.

Slow Braise Beef Ribs, Beef Brisket or Pork Neck adding Five Spice Mix together with stock and aromats like garlic, ginger, onions, carrots, leeks, and celery.

Add Five Spice (with a little oyster sauce and soy sauce) to stir fried baby corn, celery, choy sum, spinach, and cashews. 

Add Five Spice and grated orange zest to muffin mixes.