*  Exported from  MasterCook  *
 
                     Five-Spice Powder (Chinese Spice)
 
 Recipe By     : Jill Norman * Web File 4/97
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Mixes and Spices                 Oriental / Far East
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tbsp          star anise
    1      tbsp          Sichuan pepper
      1/2  tbsp          cassia or cinnamon
    1      tbsp          fennel seeds
      1/2  tbsp          cloves
 
 This mixture is used throughout southern China and Vietnam to  season roast 
 meat and poultry, and to flavor marinades. Besides the  five basic 
 ingredients, it can consist of up to two of the following  spices: cardamom, 
 dried ginger and licorice root. The powder varies  in color, from tan to 
 gingery-brown to amber. Star anise dominates  the aroma and taste. 
 
 Grind all the ingredients together and use sparingly. Stored in an  airtight 
 container, five-spice powder will keep for 3-4 months. 
 
 Source: Jill Norman “The Complete Book of Spices”   Viking Studio Books, 1991  
    ISBN 0-670-83437-8
 The book is lavishly illustrated with full color photographs of the herbs and 
 spices- whole, mixed, ground.
 
 
 
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