Cinq-Épices Chinoises 130 g 24K

SKU: 182150 | 24K
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Add a quick Asian accent to any dish with Chinese Five Spice. A blend of highly aromatic spices including star anise, fennel, clove, cinnamon and Sichuan peppercorns used in Asian and Arabic cuisine. This warm pungent blend is traditionally used in braises for fatty, rich meats including duck and pork. Chinese Five Spice powder is delicious in marinades and rubs for chicken, beef, and pork. A small pinch can enhance vegetable stir-fries and baked goods.

Origin: Chine Chine
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MSRP:

13,09 CA$

    Quantity:
    Your price:

    12,47 CA$ 12.47 CAD 2021-12-31

    11,00 CA$

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    Nutrition Facts
    Serving Size (g/mL)
    Serving Size Consumer Friendly 1 tsp (5g)
    Amount % Daily Value*
    Calories 5
    Fat Total 0
    Fat Total Daily Percentage 0%
    Cholesterol 0mg
    Cholesterol Daily Value Percent 0%
    Sodium 0mg
    Sodium Daily Percentage 0%
    Carbohydrate 1g
    Carbohydrate Daily Value Percent 0%
    Dietary Fibre 1g
    Dietary Fibre Daily Value Percent 0%
    Sugar 0g
    Protein 0g
    Calcium 2%
    Iron 2%

    Ingredients

    anise, cinnamon, black pepper, fennel, clove.

    • SPICE UP ANY ASIAN DISH – Add a quick and easy Asian accent to any dish with Chinese Five Spice. This warm pungent blend is traditionally used in braises for fatty, rich meats including duck and pork.
    • USAGE IDEAS – Chinese Five Spice powder is delicious in marinades and rubs for chicken, beef, and pork. A small pinch can enhance vegetable stir-fries and baked goods.
    • MORE IDEAS – Five spice powder turns a classic whiskey sour into something special. Use in various cocktails, or drizzle over freshly cooked oatmeal. Lightly coat cashews before roasting for a crowd pleasing appetizer for holiday entertaining.
    • PREMIUM QUALITY – Here at David's Condiments we pride ourselves on sourcing only the finest spices and seasonings from around the world. Our gourmet five spice is combined using high quality and pure spices to bring fantastic flavour to your kitchen.

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