Cinco especiarias chinesas

Tossed a teaspoon of this into a pork stir-fry and the star anise came through first, then a warm cinnamon finish underneath. The fennel keeps it from tasting like plain dessert spice, which is exactly what I wanted. Already planning to use it on roasted chicken next.

I was skeptical that five spices could pull off both sweet and savory, but the star anise and fennel really come through without one overpowering the other. A tiny pinch in my braised pork and the whole kitchen smelled incredible. The cloves give it just enough warmth that I’ve started adding it to

This blend balances the sweetness of cinnamon and fennel with that deep clove bite, so a little goes a long way in a braise. I tossed it into a simple chicken and veggie stir-fry last night and the savory depth it added was spot on. The jar’s a decent size for regular use too.