Five Spices

Origin & Story

The first time I came into contact with Five Spices, I was sitting in a small restaurant in Hong Kong, far from the typical tourist spots. There I tried an authentic Peking duck for the first time, perfectly seasoned with "Wu Xiang Fen". Since that moment, Five Spices has been for me the epitome of clear, authentic Chinese cuisine. Of course this cuisine is far more varied and differs greatly from region to region – yet to this day this spice blend embodies for me the essence of the Chinese spice tradition. Its roots lie deep in the thousands-of-years-old traditional Chinese medicine, where the five spices symbolise the five elements wood, fire, earth, metal and water and, in harmony, create the ideal balance of flavour and aroma. It was exactly this harmony that mattered to me when I developed my own Five Spices seasoning.

Highlights

My Five Spices blend impresses with its balanced, complex aroma: star anise provides an unmistakable liquorice note, while cinnamon delivers warmth and a pleasant sweetness. Fennel complements the blend with its mild, sweetish note, cloves lend aromatic depth, and red Sichuan pepper gives the blend a tingling, slightly hot mouthfeel. I developed this personal recipe exclusively and make it 100% at my Manufaktur Funke – the exact recipe remains my secret.

Quality

I select all the ingredients carefully and process them personally, fresh and exclusively in small batches at my Manufaktur Funke – guaranteed with no additives or technical aids.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

For a particularly aromatic result, I dry-toast my Five Spices blend briefly in the pan before adding meat or vegetables. This lets the aromas develop optimally. The blend is excellent for braised dishes and pan-fried meat. Use it sparingly, as it is intense.

Recommended use

• Ideal for red-braised pork belly and other Chinese braised dishes
• Perfect for poultry, especially duck, or lamb
• Excellent for marinades, wok dishes and fried noodles
• Finely dosed, also ideal for soups and broths

Recipe idea

Red-braised pork belly with Five Spices
View recipe

Origin / Ingredients

Ingredients: star anise, cinnamon, fennel, cloves, red Sichuan pepper
All ingredients are processed with craftsmanship, 100% at Manufaktur Funke.

Storage

Store in a dry place, away from light. Reseal well after opening.