Five - spice powder - wikipedia Five - spice powder This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( March 2017 ) This article is about Chinese five - spice mixture. For Bengali five - spice mixture, see Panch phoron. Five - spice powder Chinese 五香 粉 Literal meaning `` five - spice powder '' Transcriptions Standard Mandarin Hanyu Pinyin wǔ xiāng fěn IPA ( ù ɕjáŋ fə̀n ) Yue : Cantonese Yale Romanization ńgh hēung fán Jyutping ng5 hoeng1 fan2 Southern Min Hokkien POJ ngó͘ - hiong - hún Five - spice powder Five - spice powder is a spice mixture of five or more spices used primarily in Chinese cuisine but also used in other Asian and Arabic cookery. Five - spice powder is used for cocktails as well. Contents 1 Recipe 2 Use 3 See also 4 References Recipe While there are many variants, a common mix is : Star anise ( bajiao 八角 ) Cloves ( dingxiang 丁香 ) Chinese cinnamon ( rougui 肉桂 ) Sichuan pepper ( huajiao 花椒 ) Fennel seeds ( xiao huixiang 小 茴香 ) Other recipes may contain anise seed, ginger root, nutmeg, turmeric, Amomum villosum pods ( 砂 仁 ), Amomum cardamomum pods ( 白 豆蔻 ), licorice, Mandarin orange peel or galangal. In Southern China, Cinnamomum loureiroi and Mandarin orange peel are commonly used as substitutes for Cinnamomum cassia and cloves respectively, producing a slightly different flavour profile for southern five - spice powders. Use Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken. The five - spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia. Although this mixture is used in restaurant cooking, few Chinese households use it in day - to - day cooking. In Hawaii, some restaurants place a shaker of the spice on each patron 's table. A seasoned salt can be easily made by dry - roasting common salt with five - spice powder under low heat in a dry pan until the spice and salt are well mixed. See also Food portal China portal List of culinary herbs and spices Ngo gai Ngo hiang Panch phoron References Wikibooks Cookbook has a recipe / module on Five Spice Powder Jump up ^ `` High Five : Chinese Five Spice Powder ''. Foodreference.com. 2009 - 01 - 21. Retrieved 2012 - 02 - 09. ^ Jump up to : Chinese Five Spice at The Epicentre Culinary herbs and spices Herbs Angelica Basil holy Thai Bay leaf Indian bay leaf ( tejpat ) Boldo Borage Chervil Chives garlic / Chinese Cicely Coriander leaf / Cilantro Bolivian Vietnamese ( rau răm ) Culantro Cress Curry leaf Dill Epazote Hemp Hoja santa Houttuynia cordata ( giấp cá ) Hyssop Jimbu Kinh gioi ( Vietnamese balm ) Kkaennip Lavender Lemon balm Lemon grass Lemon myrtle Lemon verbena Limnophila aromatica ( rice - paddy herb ) Lovage Marjoram Mint Mugwort Mitsuba Oregano Parsley Perilla Rosemary Rue Sage Savory Sanshō leaf Shiso Sorrel Tarragon Thyme Woodruff Spices Aonori ( ground seaweed ) Ajwain Allspice Amchoor ( mango powder ) Anise star Asafoetida Camphor Caraway Cardamom black Cassia Celery powder Celery seed Charoli Chenpi Cinnamon Clove Coriander seed Cubeb Cumin Nigella sativa Bunium persicum Deulkkae Dill / Dill seed Fennel Fenugreek blue Fingerroot ( krachai ) Galangal greater lesser Garlic Ginger Aromatic ginger ( kencur ) Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Kokum Korarima Dried lime Liquorice Litsea cubeba Mace Mango - ginger Mastic Mahleb Mustard black brown white Nigella ( kalonji ) Njangsa Nutmeg Pomegranate seed ( anardana ) Poppy seed Radhuni Rose Saffron Salt Sarsaparilla Sassafras Sesame Shiso seeds / berries Sumac Tamarind Tonka bean Turmeric Uzazi Vanilla Voatsiperifery Wasabi Yuzu zest Zedoary Zereshk Zest Peppers Alligator Brazilian Chili Cayenne Paprika Long Peruvian Sichuan ( huājiāo ) Japanese pricklyash Tasmanian Peppercorn ( black / green / white ) Mixtures Adjika Advieh Baharat Beau monde seasoning Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Cinnamon sugar Crab boil Curry powder Doubanjiang Douchi Duqqa Fines herbes Five - spice powder Garam masala Garlic powder Garlic salt Gochujang Harissa Hawaij Herbes de Provence Idli podi Jamaican jerk spice Khmeli suneli Lemon pepper Mitmita Mixed spice Montreal steak seasoning Mulling spices Old Bay Seasoning Onion powder Panch phoron Persillade Powder - douce Pumpkin pie spice Qâlat daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Vadouvan Yuzukoshō Za'atar Lists and related topics Lists of herbs and spices Culinary Australian Bangladeshi Indian Pakistani Related topics Chinese herbology Herbal tea Marination Spice rub Cantonese cuisine Main dishes Bao yu Bird 's nest soup Buddha 's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Hot pot Lemon chicken Pork Knuckles and Ginger Stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice Dim sum and yum cha Annin tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox - tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang Siu laap Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken Desserts and pastry Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Mooncake Red bean cake Red bean soup Sausage bun Tong sui White sugar sponge cake Condiments and spices Fermented bean curd Five - spice powder XO sauce Ingredients Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fish slice Frog legs Garland chrysanthemum Kai - lan Mantis shrimp Ong choy Pig blood curd Pig 's ear Prawn ball Rapeseed Saang mein Sea cucumber Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai Others Chinese herb tea Dried shredded squid Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine Retrieved from `` https://en.wikipedia.org/w/index.php?title=Five-spice_powder&oldid=813162983 '' Categories : Cantonese cuisine Hawaiian cuisine Herb and spice mixtures Hidden categories : Articles needing additional references from March 2017 All articles needing additional references Articles containing Chinese - language text Pages using div col with small parameter Talk Contents About Wikipedia Català Čeština Deutsch Eesti Ελληνικά Español Esperanto Français 한국어 Bahasa Indonesia Íslenska Italiano עברית Nederlands 日本 語 Norsk Polski Português Suomi Svenska Tiếng Việt 粵語 中文 Edit links This page was last edited on 2 December 2017, at 04 : 26. 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Question: what are the spices in chinese 5 spice powder
Answer: Star anise; Star anise; Star anise (bajiao 八角)