2 tbsp whole, black peppercorns
36 whole cloves
12 inches of stick cinnamon
2 tbsp fennel seed
12 whole star anise
Directions
Put spices together into a blender and pulverize into a powder. Store
in a cool place in an air-tight container.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Servings: 6 servings
Chinese Five-Spice Powder Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
It is possible to read the history of meal recipes far back into distant history, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. In practice though, in the main part, these old recipes were just very basic pictorial recipes for meal preparation.
In fact, the oldest recipe found, according to food historians is a collection of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient cooks were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens for example thyme, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, including basil and coriander. The introduction of these new tastes led to an eruption in manuscripts on cooking, the majority of which are now in private cookery archives. For the decades that followed, the powerful and wealthy competed to serve up the most exotic banquets, and as a result the best cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 19th century that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and recording recipes common in their social group. The arrival of television gave us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chinese Five Spice Powder recipe.
