ELEMENT SPICE COMPOUND #C3
Indochine Eight Spice
Inspiration: SE Asia
Chinese/Vietnamese Spice is a canonical spice mix. The "five" in five spice supposedly does not refer to five spices but to five tastes, sweet, sour, savory and salty, or five elements, earth, fire, water, air, and metal (see, for example,
Chez Pim. Most five spices mixes do indeed contain five spices however: star anise, cassia cinnamon, fennel, cloves and szechuan peppercorn. Szechuan peppercorn is not a peppercorn at all but a flower bud with a mild numbing/analgesic property. Our modern update, Indochine Eight Spice, also includes ginger, black peppercorn and citrus rind.
The simplest way to use Indochine Eight Spice is to put in a broth. Add 1 tablespoon (5 ml) per liter of broth, then salt/pepper to taste. Indochine Eight Spice also works as a great base for pho (we like this vegetarian pho recipe). You can try it as a beef rub as well.
INGREDIENTS: Cassia cinnamon, cloves, star anise, fennel, szechuan peppercorn, black peppercorn, citrus rind, ginger.
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