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This mixture is used throughout southern China and Vietnam to season roast meat and poultry, and to flavor marinades. Besides the five basic ingredients, it can consist of up to two of the following spices: cardamom, dried ginger and licorice root. The powder varies in color, from tan to gingery-brown to amber. Star anise dominates the aroma and taste. Grind all the ingredients together and use sparingly. Stored in an airtight container, five-spice powder will keep for 3-4 months. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis"
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