The formulas are based on the Chinese philosophy of balancing the yin and yang in food, that the heat of a dish should be counter-balanced by an equally cooling ingredient. The original recipe includes China Tung Hing cinnamon, Cassia buds powder. star anise, anise seeds, ginger root and cloves.
Another recipe for the five -spice powder
10 Roasted teaspoons of Szechuan peppercorns
30 star anise
5 teaspoon ground cloves
5 tablespoon ground cinnamon,
5 tablespoon ground fennel seeds.
Grind the seasonings until very fine and Store in an airtight container. Use sparingly, as it is extremely pungent.
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