Description
Chinese Five‑Spice Powder is a fragrant blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds.
Technical
During controlled roasting at 120–150 °C, the spices release essential oils such as eugenol, cinnamaldehyde, anethole, and linalool, creating a complex aromatic profile. The synergy of these volatiles imparts the characteristic sweet, warm, and peppery flavor while masking raw bitterness.
Science
Primary Reaction
Roasting 120–150 °C for 10–15 min releases essential oils
Sensory Profile
Aroma ()
sweetwarmaromaticpepperyslightly floralearthylicorice-likecitrusywoodyspicy