Chinese and Indian Five Spices Blend
Difference between Five spices of Chinese / Indian is the variety of spices differs, thus the flavors. This quantity of ingredients is sufficient for a few dishes. You can store the remaining in a spice bottle since you won't need to use much for each dish you make. There are different kinds of anise, and star anise has a distinct minty taste.
As for the peppercorns, several varieties are available: Sichuan, rose, and green (the raw seeds are usually pickled in vinegar), dried white pepper (without the skin), and black pepper (with the skin intact). In this recipe, all four types are used proportionally.
Chinese Five Spices
- Cardamom
- Cinnamon
- Clove
- Fennel
- Star Anise
Generally used in Sichuan cooking style
Indian Five Spices
- Black Mustard Seeds
- Cumin Seeds
- Fennel Seeds
- Fenugreek
- Nigella (Kalonji in Hindi)
Panch Phoran (also called paanch phoron in Bengali) literally means “five spices” blend, typically made from whole seeds such as Cumin, Brown Mustard, Fenugreek, Nigella (Kajoli in Hindi), and Fennel. Depending on the recipe, Panch Phoran can be either dry roasted or lightly sautéed in oil to enhance the spices.
A versatile spice blend combining aromatic spices used in both Chinese and Indian cuisines, perfect for adding depth and complexity to various dishes.
Ingredients
- 1 tablespoon roasted and ground star anise
- 1 tablespoon roasted and ground fennel
- 1 tablespoon roasted and ground peppercorns mix (Sichuan, rose, white, black)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground clove and cardamom
Instructions
Combine all ingredients and store in an airtight container until ready to use.
Comments
Sign in to leave a comment