Chinese Thirteen-Spice (Shisan Xiang)

Category: spice_mixtures
Chinese 13 Spice
Chinese Thirteen-Spice (Shisan Xiang)
(Makes @ 4 tblsp)

Chinese 5 Spice
1 star anise
½ cinnamon stick
20-25 black or Szechuan peppercorns
20-25 fennel seeds
12-15 whole cloves

The Additional 8 Spices That Makes Chinese Thirteen-Spice
1 tsp ginger powder
½ tsp nutmeg
1 tsp cardamom seeds
1 tsp cumin seeds
1 tsp white peppercorns
1 tsp coriander seeds
1 tsp angelica (dahurica) root powder


NOTES: You may have heard of Chinese 5 Spice before, but there is a traditional Chinese Thirteen-Spice blend that is used also! Use it on Roast Duck or Chicken: Rub the spice blend on the skin before roasting for a rich, aromatic flavor. Stir-Fried Beef: Marinate the beef in a mix of soy sauce, ginger, garlic, and a pinch of the spice blend before stir-frying. Braised Pork Belly: Add the spice blend to the braising liquid for a more complex flavor profile. Grilled Fish: Season the fish with the spice blend before grilling or baking. Shrimp Stir-Fry: Add a small amount to shrimp stir-fries for an extra layer of flavor. Stir-fried vegetables, fried rice, marinades and dumpling filling are more ways to utilize Chinese Thirteen-Spice blend.
 

Toast the whole spices, star anise, cinnamon stick, Szechuan peppercorns, fennel seeds, whole cloves, cardamom seeds, cumin seeds, white peppercorns and coriander seeds, slowly over low heat until they become aromatic, about 4-7 minutes, turn off the heat, let cool, then grind into a powder. Then mix the remaining spices into your mix, the powdered ginger, nutmeg powder and angelica powder. Store in a sealed container away from direct sunlight.

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