Chinese Five Spice

This mixture in integral to many Chinese dishes but is also widely used in Malay and Indo-Chinese cuisine. It's readily available in many Chinese markets as a premixed blend and should be stored airtight away from the light.
    1 tsp ground anise (Szechwan) pepper 1/2 tsp ground cassia or cinnamon 1/2 tsp ground cloves 1 1/4 tsp ground fennel seed 1 tsp ground star anise

If you're using preground spices, simply mix them together. If you are going to grind it yourself, mix the whole spices before grinding so as to allow the essential oils to meld while being ground.
Uses: Used as a marinade and in sauces for meat, poultry or fish, usually in combination with soy sauce and other flavourings. Excellent with crisp roasted duck and fried or barbecued pork, it is used in particular in Szechwan cooking, notably Szechwan Smoked Duck.

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