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Five-spice blend

Five-spice blend

Asian Flavors with Our Five-Spice Blend

Subtle and anise-flavored, this Chinese-origin five-spice blend can be used with sweet or savory dishes. Pair it with soy sauce for an Asian journey.

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How to Incorporate Five-Spice Blend in Your Cooking?

Perfect pairing: pork and five-spice blend. You can create Asian marinades by combining the five-spice blend with soy sauce and fish sauce, or mix it with cilantro, shallot, or ginger as you like. It's simply delicious on white meats, fish, or vegetables. And once you've experimented with these savory combinations, why not use the five-spice blend in desserts? Its aniseed notes lighten cakes, cookies, and fruits, in any form.

Some Recipe Ideas Using Five-Spice Blend

  • - Five-Spice Roasted Duck : Prepare a marinade with the five-spice blend, honey, soy sauce, and garlic. Coat the duck with this marinade before baking it for crispy skin and flavorful taste;
  • - Five-Spice Roasted Carrots : Toss carrot sticks with the five-spice blend, olive oil, and honey, then roast them in the oven;
  • - Stir-Fried Vegetables with Five-Spice Blend : Sauté various vegetables such as carrots, bell peppers, and mushrooms in a pan with the five-spice blend for an exotic flavor;
  • - Pulled Pork with Five-Spice Blend : Cook pulled pork by generously seasoning it with the five-spice blend. Serve it in hamburger buns with a touch of barbecue sauce;
  • - Grilled Salmon with Five-Spice Blend : Brush salmon fillets with the five-spice blend and grill them. Serve with a soy sauce and honey-based sauce;
  • - Five-Spice Pear Compote : Cook pears with sugar, five-spice blend, and a little orange juice for a deliciously fragrant compote.

The Five-Spice Blend, an Aromatic Balance

The five-spice blend brings together delicious flavors. Fennel brings slightly aniseed notes, while star anise intensifies this distinctive flavor. Coriander adds lemony and herbal accents, complemented by the sweet warmth of cinnamon. Finally, cloves offer a warm and spicy nuance. Together, they create a unique aromatic bouquet that excels in enhancing both sweet and savory dishes, bringing a depth of flavor characteristic of Asian and oriental cuisines.

The Aromatic Treasures of Five-Spice Blend

The five spices that make up this blend, namely fennel, star anise, coriander, cinnamon, and cloves, come from different plants, each contributing to the distinctive aroma of the blend. Fennel (Foeniculum vulgare) is a herbaceous plant with feathery leaves and oval seeds. Star anise (Pimpinella anisum) produces seeds with an aniseed flavor, while coriander (Coriandrum sativum) offers leaves and seeds with a lemony scent. Cinnamon comes from the inner bark of the Cinnamomum verum tree, adding a sweet and warm flavor. Finally, cloves (Syzygium aromaticum) are dried flower buds of the clove tree, bringing a warm and spicy nuance. These spices, derived from diverse plants, combine to create a five-spice blend whose aromatic complexity is the result of a rich botanical diversity.

Why a Five-Spice Blend? The History of Five-Spice Blend…

It's hard to pinpoint when the five-spice blend was first composed, as it is so deeply rooted in Asian cuisine! The number 5 refers to Chinese cosmology, which conceives the universe according to five basic elements: fire, earth, metal, water, and wood.

The 5 Spices or 5 Flavors of Chinese Medicine

This famous Chinese blend combines: Pepper, Fennel, Anise, Cinnamon, and Clove according to the precepts of traditional medicine. From the heart to digestion, it stimulates every organ in the body! Make no mistake, while the basic spices remain the same, there are as many five-spice blends as there are chefs, regions, and Chinese locations. Whichever it is, it is renowned for its light, sweet, warm, and intense flavor. Chinese and Vietnamese people love the five-spice blend and associate it with grilled preparations or sweet-savory flavors.

More Information
More Information
Allergen Absence
Native country FRANCE
Ingredients fennel, green anise, coriander, cinnamon, clove.
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.

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