If you want to eat real Chinese food, use Chinese spices

The Chinese kitchen has much more to offer than the sweet and sour sauce we know here, which you always find with foeyonghai, babi pangpang, and koe loe yuk. The authentic Chinese kitchen is characterized by rich sauces, exotic ingredients, and special herbs and spices that give Chinese food its distinctive flavor.

European trading countries discovered exotic Chinese products centuries ago, including numerous spices. Cloves, black pepper, ginger, and cinnamon were transported by ship to the European continent. They were, and still are, used not only in the kitchen but also as medicine. The aforementioned spices are now indispensable in European cuisine. Yet there are still many other Chinese spices that are far less well known here but are essential in Chinese cooking.

The most commonly used Chinese spices

The Chinese have a long tradition of using herbs and spices to enrich their dishes. Many Chinese herbs and spices are available in the Netherlands at Asian supermarkets. If you want to make a truly authentic Chinese dish, you cannot do without the following herbs and spices.

• Chinese five-spice powder. Consists of cinnamon (cassia), star anise, Sichuan pepper, fennel, and cloves. The mix combines the five primary flavors of Chinese cuisine: sweet, sour, pungent, bitter, and salty. The taste depends heavily on the brand. Suitable for marinades and meat dishes. Not all five-spice powders are the same; different regions of China use different combinations of spices.
• Ginger. A basic ingredient in Chinese cuisine. Spicy and fresh at the same time. Fresh ginger is preferred over ginger powder. Goes well with stir-fry dishes.
• Sichuan pepper. These are dried, reddish-brown berries with a distinctive woody aroma. Completely different from black peppercorns. For braised dishes or with stir-fries.
• Star anise. Deep anise flavor, not to be confused with anise seed. Ideal for simmering in stews.
• Coriander. A pronounced fresh flavor and indispensable in Chinese cuisine. Nowadays available fresh everywhere. For cold dishes such as salads and hot stews.
• Garlic. Introduction unnecessary. To use in stir-fry dishes.
• Spring onion. Mild onion flavor. For stir-fry dishes and also great to use as a garnish for some green color on your many dishes.

These are the main Chinese spices, but the Chinese use many more. You can find all the spices in our webshop under the heading herbs & spices.