Five-spice powder is a mixture of five spices endemic to Chinese cuisine.
The formulae are based on the Chinese philosophy of balancing the “yin” and “yang” in food. There are many variants, the most common is Chinese star anise, cloves, cinnamon, Sichuan pepper and ground fennel seeds. Instead of true cinnamon, “Chinese cinnamon” (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon which is often sold as cinnamon), may be used. The spices need not be used in equal quantities.
Five-spice powder may be used with greasy meat like pork, beef, lamp chicken and duck,
and as a spice rub for chicken, duck, lamp and seafood. Many Chinese households use it in day-to-day cooking as a spice to stew meat and poultry, or as a seasoning of the filling of dumpling, as well as making stew sauce.
A seasoned salt can be easily made by stir frying common salt with Five-spice powder under low heat in a dry pan until the spice and salt are well mixed.