Monday, 7 January 2008

IV vs V

Four spice or quatre épices :
  1. White pepper (for savoury) or allspice (for sweet)
  2. Nutmeg
  3. Cloves
  4. Ginger
Used to flavour meats during the curing process and in the case of the sweet variation rich cakes and desserts.

Five spice or Chinese five spice:
  1. Star anise
  2. Cloves
  3. Fennel seeds
  4. Cinnamon
  5. Sichuan Pepper
A good flavouring agent for rich and fatty meats like pork and duck in a Chinese context.

5 comments:

Anonymous said...

Hi Emma,

Happy 2008!
Firstly, this is not really the right place to post this, so my apology for that.

I have a glut of rhubarb in the garden and was wondering if you had a good rhubarb crumble recipe as I love the food recipes you post and value your input.

Cheers, Rosie

Emma said...

Happy New Year to you too Rosie!
I do, well my Mum does, I will post it soon! Lucky you having so much rubarb.

Rosa's Yummy Yums said...

I also use the 5 spice powder in desserts and sweet stuff such as applesauce, custard, muffins, etc...

Cheers,

Rosa

shannon said...

Hi Emma,

In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

Before I go, I also want to say that your pictures are absolutely beautiful.

Cheers!

Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com

Arfi Binsted said...

i haven't got any idea the differences between sichuan peppers with blackpeppers, whitepeppers or greenpeppers. are these the red peppercorns? happy new year, em! i just realized that we didn't have nzbbp for christmas last year!