Five Spices Chinese / Indian
Difference between Five spices of Chinese / Indian is the variety of spieces differs thus the flavors. This quantity of ingredients for the recipe is sufficient for a few dishes. You can store the remaining in a spice bottle as you won’t need to use much for each dish you will make. There are different kinds of anise, and star anise has a particular minty taste to it.
As for the peppercorns, there are also several varieties to choose from Sichuan, rose, green that is raw seeds is usually pickled in vinegar, dried white peper is without the skin and black peppers is with the skin in tact. In this recipe, we used all four peppers proportionally.
Chinese Five Spices
- Cardamon
- Cinnamon
- Clove
- Fennel
- Star anise
Generally used in sichuan cooking style
Indian Five Spices
- Black mustard seeds
- Cumin seeds
- Fenne seeds
- Fenugreek.
- Nigella (kalonji in Hindi)
Panch Phoran (also called paanch phoron in Bengali) literally means “five spices” blend are whole seeds notably used in North and Eastern India and Bangladesh and mainly composed of seeds of: Cumin, Brown Mustard, Fenugreek, Nigella( kajoli in Hindi) and Fennel. Depending on the recipes panchaphoran can either be dry roasted or slightly sauteed in oil allow the spices
