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Five-spice powder (Chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices—commonly star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds—used predominantly in almost all branches of Chinese cuisine. The five flavors of the spices reflects the five traditional Chinese elements (wood, fire ...
The word is used for both the species of herb and its licorice-like flavor. The most powerful flavor component of the essential oil of anise, anethole, is found in both anise and an unrelated spice indigenous to South China [15] called star anise (Illicium verum) widely used in South Asian, Southeast Asian and East Asian dishes.
Illicium verum (star anise or badian, Chinese star anise, star anise seed, star aniseed and star of anise) is a medium-sized evergreen tree native to South China and northeast Vietnam. Its star-shaped pericarps harvested just before ripening are a spice that closely resembles anise in flavor.
Fennel seed মৌরি Mouri Black Cumin: কালো জিরে Kalo Jira Sweet, floral and smoky cumin and anise-like flavor. Smaller than regular cumin. Often mistaken for caraway seed. Though English translation is black cumin, the term black cumin is also used as English translation of Nigella sativa, kalonji Vinegar ...
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish.
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chicken soup made with star anise; dill pickles; disco/discada, a dish cooked in plow disk similar to a wok, used in Latin American Mennonite colonies, particularly Mexico; fleisch perishki/perisky/perishky, a meat bun; formavorscht, a smoked pork sausage, commonly called Mennonite farmer sausage [5] green bean soup; jreewe, pork cracklings
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