Badia Five Spice Asian Blend Seasoning, 16 oz
Five Spice Asian Blend is the classic Chinese seasoning built on the five flavor principles — star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel. Sweet, warm, faintly numbing, and unmistakably aromatic, it's the backbone of roast meats across Chinese, Vietnamese, and Korean cooking.
Common Uses
Rub onto Cantonese char siu pork, roast duck, and crispy pork belly (siu yuk). Season Vietnamese bò kho beef stew, pho broth, and bánh mì pâté. Marinate Korean galbi and grilled short ribs. Dust onto roasted nuts, fried tofu, and salt-and-pepper shrimp. Stir into braising liquid for red-cooked pork (hong shao rou).
Cuisine Context
Five spice is essential to Cantonese roast meat shops, Taiwanese braised dishes, and Vietnamese phở stalls — anywhere a cook needs that immediate, layered warmth that single spices can't deliver. It carries fat brilliantly, which is why it lives on pork, duck, and beef rather than seafood.
Pro Tip
Use it with restraint — a teaspoon per pound of meat is plenty. Combine with soy sauce, Shaoxing wine, and a touch of sugar for a marinade that mirrors the char siu glaze of Hong Kong roast shops.
Ships from Doral, FL.
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Description
Five Spice Asian Blend is the classic Chinese seasoning built on the five flavor principles — star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel. Sweet, warm, faintly numbing, and unmistakably aromatic, it's the backbone of roast meats across Chinese, Vietnamese, and Korean cooking.
Common Uses
Rub onto Cantonese char siu pork, roast duck, and crispy pork belly (siu yuk). Season Vietnamese bò kho beef stew, pho broth, and bánh mì pâté. Marinate Korean galbi and grilled short ribs. Dust onto roasted nuts, fried tofu, and salt-and-pepper shrimp. Stir into braising liquid for red-cooked pork (hong shao rou).
Cuisine Context
Five spice is essential to Cantonese roast meat shops, Taiwanese braised dishes, and Vietnamese phở stalls — anywhere a cook needs that immediate, layered warmth that single spices can't deliver. It carries fat brilliantly, which is why it lives on pork, duck, and beef rather than seafood.
Pro Tip
Use it with restraint — a teaspoon per pound of meat is plenty. Combine with soy sauce, Shaoxing wine, and a touch of sugar for a marinade that mirrors the char siu glaze of Hong Kong roast shops.
Ships from Doral, FL.
