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In China, the most common blend is five-spice, a mildly sweet, warm mixture of familiar spices often used as a rub for fatty meats such as duck, but also in aromatic soups, meaty spring rolls and dumplings.
Ingredients
  • 3 tablespoons fennel seeds, ground [36%]
  • 1 teaspoon ground cloves [4%]
  • 2 tablespoons star anise pod pieces, ground [24%]
  • 2 tablespoons ground cinnamon [24%]
  • 1 tablespoon ground black or white pepper [12%]
Note: Ingredients may have been altered from the original.
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