Chinese five-spice
Method: Bloom in fat at 250 to 300°F for 20s to 40s.
Star anise, fennel, clove, cinnamon, Sichuan pepper. Bloom briefly, it's already a strong blend.
Flavor
warm, licorice, complex
Method: Bloom in fat at 250 to 300°F for 20s to 40s.
Star anise, fennel, clove, cinnamon, Sichuan pepper. Bloom briefly, it's already a strong blend.
warm, licorice, complex