Chinese 5 spice

Shichimi togarashi (pronounced schh-CHEE-mee toh-guh-RAH-schee), can be quite a tongue-twister for most Westerners but when translated into English it simply means,"Seven Spice"-- now that's easy.

Japanese Seven Spice is a mixture of seven flavors that delight the palate and tickles the nose, comprised mostly of chile peppers and various ingredients. And no, Japanese Seven Spice is not Chinese Five Spice with two more ingredients -- they couldn't be more different. Being that both, the Chinese and the Japanese, have created their own distinct spice versions native to their cuisines, the 5 spice powder is more fragrant with sweeter overtones of anise flavors; and the Japanese seven spice is well, spicier with chile peppers bringing in the heat factor.
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In theory, five spice (also known as Chinese Five or 5 Spice Powder), came about as a result of the Chinese philosophy of balancing the five main flavors of sweet, sour, salty, bitter and pungent. These flavors were representative of all the five elements of wood, fire, earth, metal and water.

Traditionally, Chinese five spice is a blend of cinnamon, ground cloves, fennel seeds, star anise and Szechuan pepper. Although, in other countries, specifically in Arabic cookery, they may use a blend seven spices made with different ingredients, such as allspice, black pepper, cinnamon, clove, fenugreek, nutmeg and ginger. Continue reading →