Five spices
Five spices is a low carbohydrate / keto friendly food item.
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| Alternative names | |
| Type | Spice Blend |
| Course | |
| Place of origin | |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | |
| Ingredients generally used | |
| Variations | |
| Food energy | Approx. 6 kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Overview[edit | edit source]
Five Spices is a traditional Chinese spice blend that encompasses the five flavors - sweet, sour, bitter, pungent, and salty. It's extensively used in Asian cuisine to impart a complex flavor profile to dishes.
Ingredients[edit | edit source]
- Star anise
- Cloves
- Chinese cinnamon (or cassia bark)
- Sichuan peppercorns
- Fennel seeds
Preparation[edit | edit source]
- 1. Use equal parts of each spice for a balanced flavor. Adjust according to personal preference.
- 2. Toast the spices lightly in a pan over low heat until aromatic.
- 3. Grind in a spice grinder or mortar and pestle to a fine powder.
- 4. Store in an airtight container in a cool, dry place.
Uses[edit | edit source]
- As a rub for meats like duck, pork, and beef.
- In marinades and braising liquids.
- Flavoring for stir-fries.
- Enhances the taste of rice and noodle dishes.
Nutritional Value[edit | edit source]
Five Spices is low in calories but rich in flavor. It has antioxidants due to the presence of spices like cloves and cinnamon.
Variations[edit | edit source]
- Some variations might include ginger, nutmeg, cardamom, or even dried tangerine peel.
External Sources[edit | edit source]
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Contributors: Prab R. Tumpati, MD
