Talk:Five-spice powder
 | CAUTION: The Wikipedia Cookbook page relies on the history of this article for the validity of its GFDL license. If you move or delete this article you should update the cookbook article as well. A deletion would need to copy at least the five primary authors information to the cookbook, better the whole history complete with differences, in case there's multiple licensing (like CC and GFDL) involved which would be lost if only the five primary authors were copied. -- copied from Article — Lentower (talk) 20:03, 27 March 2017 (UTC) |
 | This article is rated Start-class on Wikipedia's content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||
No star anise
editThis recipe has no star anise in it! this is the main ingredient in chinese five spice powder! I'll change it when I get my recipe book.
star anise pods
editWhat is a star anise "pod"? is it an entire star? or just one "point" of the star. Or is it just one of the little seeds? And are we supposed to use just the seeds or the shell as well? dave 08:29, 6 Dec 2004 (UTC)
Tsao-ko
editIsn't Black cardamom (tsao-ko/cǎoguǒ) an ingredient in some five-spice mixtures? Badagnani 00:42, 11 October 2006 (UTC)
Cinnamon
editThe cassia/cinnamon text in this article is muddled and confusing; it also includes redundant links. --belg4mit —Preceding unsigned comment added by 130.64.34.249 (talk) 23:55, 27 September 2007 (UTC)
Relationship with garam masala
editWhat is the relationship between five-spice powder and Garam masala or Advieh? When did it first enter Chinese cuisine, and from where? Is it possible it came with Persian influence in the Tang Dynasty? Badagnani 22:53, 6 November 2007 (UTC)
- Interesting. While speculation isn't possible on Wikipedia, linking to similar powders from neighboring culture and leaving the judgement to the the reader could work. I've never seen any five-spice powder using turmeric though, since if anything has turmeric we call it "curry" :D Ahyangyi (talk) 07:10, 3 October 2016 (UTC)
"The five basic flavors of Chinese cooking"
editThese might be the five flavors known to scientists, but they are not the traditional five commonly known in Oriental cooking. If I'm not mistaken, umami is not among them, and "hot" (the flavor of cayenne pepper) is. Unfree (talk) 03:50, 27 December 2007 (UTC)
- That would be what I know as well. Hot or spicy, not savory/umami. Perpetual siel (talk) 16:45, 15 August 2008 (UTC)
- That sentence can just go away. Of the five spices listed, none are bitter, salty, or sour... they're sweet (anise, fennel), hot (pepper), or sweet-hot (cinnamon, cloves). Are they trying to call the cloves and cinnamon bitter? 2603:800C:3D00:1ED2:6DB6:6F3D:49CF:E0AC (talk) 04:17, 21 June 2024 (UTC)
Cake use
editHere in Britain, 5 spice powder is also used as a cake flavouring. Not one of the most popular ones, but pretty yum. 82.31.207.100 (talk) 16:22, 22 April 2010 (UTC)
Japanese reading...
editThe symbols are translated as "gokōfun" and have a hiragana reading as (ごこうふん) --24.193.1.9 (talk) 18:42, 28 August 2011 (UTC)
Cassia sold as cinnamon?
editWhere is cassia sold as cinnamon? Is it in the US? In Australia, it's illegal to label cassia as cinnamon, and I'd bet that's the case in the EU too. — Preceding unsigned comment added by 124.149.178.195 (talk) 11:23, 2 September 2011 (UTC)
Recipe vs Formula
editAs this is a food and drink article, I propose that a more appropriate first subheading would be recipe not formula. Unless that violates some Wikipedia guideline or there is an objection, I will make that change.