Masala Powder and Chinese Five Spice Recipes

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Masala Powder and Chinese Five Spice Recipes

   Uncategorized   January 19, 2014  No Comments

Masala Powder and Chinese Five Spice Recipes

Masala Powder

Recipe from Sobha Vadlamani

Masala spice

Masala is a South Asian term for a spice mix. A masala can be either a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions and chili paste. Masalas are used extensively in Indian cuisine to add spice and flavor. Other South Asian cuisines including Pakistani, Nepali, Bangladeshi, Burmese, and Sri Lankan regularly use spice mixes.

  • 1 -1/2 tbsp coriander seeds
  • 1 1/2 tsps anardana (dried pomegranate seeds) can substitute with lemon juice
  • 3 cloves
  • 1″ cinnamon stick
  • 2 black cardamoms
  • 1/2 tsp pepper corns
  • 3/4 tsp cumin seeds

Preparation:

Dry roast on low to medium for 4 minutes.
Combine all ingredients.
Store in small airtight container in a cool, dry place.

Chinese Five spice powder Recipe

011914 chinese 5 spice

Five spice may be used with fatty meats such as pork and duck. 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.  Although this mixture is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. In Hawaii, some restaurants place a shaker of the spice on each patron’s table. A seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed.

  • 1 tsp. ground Szechwan pepper
  • 1 tsp. ground star anise
  • 1-1/4 tsp. ground fennel seeds
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground white pepper

Preparation:

Whole ingredients grind to a fine powder.
Combine all ingredients.
Store in small airtight container in a cool, dry place.
Cee’s note:  I personally use five spice instead of cinnamon and allspice.  I prefer these flavors.  You don’t need to use as much and it tends to make foods taste sweet.

Qi Hugs

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