Chinese Spiced Seed Mix Food
SPICY SEED MIX
For a healthy snack nibble on this mix of sunflower, pumpkin and linseeds, or sprinkle on salads and soups
Provided by Caroline Hire - Food writer
Categories Condiment, Snack
Time 25m
Yield Makes 250g
Number Of Ingredients 7
Steps:
- Preheat the oven to 160C/ 140 fan/ Gas mark 3.
- Mix all the ingredients together in a bowl and spread onto a baking sheet. Cook for 15 - 20 mins until dry and golden. Stir once during cooking. Allow to cool and store in a sealed container for up to 3 weeks.
Nutrition Facts : Calories 129 calories, Fat 9.9 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 3.3 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 1.4 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium
FIVE SPICE
At once musky and sweet, with a pronounced kick, five spice is traditionally made from equal parts cinnamon, cloves, fennel seeds, star anise and peppercorns (usually Sichuan or white). This one, adapted from Kian Lam Kho, the author of "Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking" (Clarkson Potter, 2015), includes Sichuan peppercorns to give the mix a characteristically numbing, tingly sensation on the tongue known as mala. Once the spices are toasted and mixed, the blend can be used both whole (simmered into stews, braises and soups) and ground (added to sauces, roasted meats and vegetables). Or, stir some salt into the ground blend and use it as a piquant table condiment: It's wonderful sprinkled on everything from barbecued meats to scrambled eggs.
Provided by Melissa Clark
Categories condiments
Time 5m
Yield 1/4 cup ground spice blend
Number Of Ingredients 5
Steps:
- Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
- To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
FIVE-SPICE MIX
An ancient spice mix used in Chinese cooking that combines sweet cinnamon and cloves, fennel seeds and star anise, and tongue-tingling Sichuan pepper
Provided by Cassie Best
Categories Condiment, Dinner
Time 5m
Yield Makes 1 small jar
Number Of Ingredients 5
Steps:
- Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
- Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.
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- Salt. Chinese: yán /yen/ Salt is an indispensable seasoning used in almost every dish in China. Chinese use a lot of salt. It can get rid of bad fish odors, sterilize food, and prevent food from spoiling.
- Soy Sauce. Chinese: 酱油 jiàngyóu /jyang-yoh/ Soy sauce is a traditional seasoning and used in every Chinese cuisine and for stir-fry sauces. It is usually made from soybeans, wheat, and wheat bran.
- Oyster Sauce. Chinese: 蚝油 háoyóu /haoww-yoh/ Oyster sauce is a sweet and salty sauce that is made from oysters, sugar, soy sauce, wheat flour, and water.
- Sesame Oil. Red sesame oil is a popular condiment that is sometimes available along with dark soy sauce and chili sauce at restaurants. Chinese: 芝麻油 zhīmayóu /jrr-maa-yoh/
- Rice Vinegar. Chinese: 米醋 mǐcù /mee-tsoo/ Rice vinegar is made from rice. It is a liquid seasoning with an acidic flavor that can be transparent, colorless, or reddish-brown.
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- Five Spice Powder. timsackton on Flickr. Five spice powder is the Chinese equivalent of garam masala. The traditional five spices are cinnamon, cloves, star anise, fennel, and Sichuan peppercorns, but additional spices are used to customize to regional or personal tastes.
- Sichuan Peppercorns. Also known as Szechuan peppercorns, these are actually berries from the prickly ash tree, and were the original sources of spiciness in Chinese cuisine before Portuguese traders brought chili peppers in the 16th century.
- Cinnamon. Cinnamon is thought of as a sweet spice in Western cuisine, but in many other cuisines cinnamon is used in savory dishes. Chinese cinnamon is also referred to as cassia, and similar varieties can be found in the US.
- Star Anise. green678 on Flickr. One of the prettiest spices, star anise tastes similar to anise, fennel, or licorice. This spice is used whole in many of the recipes on this list, but you can also grind it up to use as a seasoning for vegetables.
- Cloves. As a component of pumpkin spice, cloves can be thought of as a sweeter spice but are also frequently used in meat dishes. Cloves are the dried, unopened flower buds of an evergreen tree.
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