Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine.
While there are many variants, a common mix is:
Star anise (bā jiǎo 八角)
Cloves (dīng xiāng 丁香)
Chinese cinnamon (ròu guì 肉桂)
Sichuan pepper (huā jiāo 花椒)
Fennel seeds (xiǎo huí xiāng 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.
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.