Chinese five-spice powder

Chicago Tribune (MCT) - Try it: This multi-tasking Chinese blend combines a quintet of spices to potent and aromatic effect. "The ancient Chinese believed the number five had curative powers, and ... (five-spice powder) probably began as an herbal medicine," Martin Yan writes in his "Culinary Journeys Through China."

The spices create a harmonious balance of elements, Ken Hom writes in his "Chinese Kitchen" cookbook. Hom lists star anise, Szechuan peppercorn, fennel, clove and cinnamon as integral to the mix, but ginger or anise seed are just as likely to show up.

Use it: "Whatever its provenance, this spice is pungent, fragrant, hot, mild and slightly sweet _ all at once," Hom writes. This complexity lends itself to many preparations. Hom and Yan both suggest mixing it with salt to use as a dip, or to rub onto grilled foods. The Spice House's Web site suggests adding it to stir-fries, vegetables and rice. Going in a sweeter direction, it could be used in pumpkin pies or spice cookies. When you experiment, start with a pinch; a little goes a long way.

Find it: Spices are sold in alphabetical order, but this item is as likely to show up with the Cs as the Fs, because some companies call it Chinese five-spice powder, others label it simply five-spice powder. It's in supermarkets as well as Asian, spice and specialty shops. A jar costs from $3 to $6.

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