Talk:Five-spice powder

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Contents 1 No star anise 2 star anise pods 3 Tsao-ko 4 Cinnamon 5 Relationship with garam masala 6 "The five basic flavors of Chinese cooking"

[edit] No star anise

This recipe has no star anise in it! this is the main ingredient in chinese five spice powder! I'll change it when I get my recipe book.

[edit] star anise pods

What is a star anise "pod"? is it an entire star? or just one "point" of the star. Or is it just one of the little seeds? And are we supposed to use just the seeds or the shell as well? dave 08:29, 6 Dec 2004 (UTC)

[edit] Tsao-ko

Isn't Black cardamom (tsao-ko/cǎoguǒ) an ingredient in some five-spice mixtures? Badagnani 00:42, 11 October 2006 (UTC)

[edit] Cinnamon

The cassia/cinnamon text in this article is muddled and confusing; it also includes redundant links. --belg4mit —Preceding unsigned comment added by 130.64.34.249 (talk) 23:55, 27 September 2007 (UTC)

[edit] Relationship with garam masala

What is the relationship between five-spice powder and Garam masala or Advieh? When did it first enter Chinese cuisine, and from where? Is it possible it came with Persian influence in the Tang Dynasty? Badagnani 22:53, 6 November 2007 (UTC)

[edit] "The five basic flavors of Chinese cooking"

These might be the five flavors known to scientists, but they are not the traditional five commonly known in Oriental cooking. If I'm not mistaken, umami is not among them, and "hot" (the flavor of cayenne pepper) is. Unfree (talk) 03:50, 27 December 2007 (UTC)