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Spice Chinese Five

Spice Chinese Five

Chinese Five Spice incorporates all five of the traditional Asian taste elements (sweet, sour, bitter, pungent and salty) in a single blend.  Use it as a dry rub, an integral seasoning in a dish, and even as a finishing spice sprinkled on at serving.  The flavor profile is meant to provide a mild undertone to enhance the native flavor of the elements of a dish.  Our rule of thumb is 1-2 Tbsp of spice per pound of main ingredient.  This blend has no salt in it because it is often combined with other ingredients that are salty such as fish sauce, soy sauce or tamari, so use these additional elements or some salt to season to your liking.

  •  Certified USDA Organic
  • Certified Kosher
  • Gluten Free
  • Salt Free
  • Non-GMO

80 gm (2.8 oz) of Spice in a Reusable Tin

0 out of 5 Heat

Ingredients: Star Anise, Szechuan Peppercorn, Fennel Seed, Sweet Cinnamon, Clove

    Cool Cashew Banana Bars

    Ingredients:

    • 1.5 Cups raw cashews
    • 3/4 Cup almonds (or nuts of choice)
    • 10 pitted dates
    • 1 large ripe banana
    • 1/4 Cup milk of choice
    • 2 Tbsp honey
    • 1 Tbsp coconut oil
    • 1/2 to 1 tsp Chinese Five Spice
    • 1 small bread pan (I used a foil one so I could cut it to remove the bars more easily)

     Instructions:

    1. Soak cashews and pitted dates each in a small bowl with water for 1 hour.

    2. When done soaking, drain, then add cashews to a blender with melted coconut oil, banana, honey, milk, spice, and blend well.

    3. In a food processor, chop almonds finely into a coarse powder, pour into a bowl, then blend the dates to form a chunky paste. 

    4. Add date paste to the almond to create a chunky mix that you will scoop into the bottom of your pan to spread and flatten as your crust.

    5. Spead into an even layer, then pour cashew banana mixture over the crust layer, and freeze overnight. 

    6. Cut and serve cold, or thawed slightly in the fridge. 


    To toast pumpkinseeds: place pumpkinseeds in a single layer on a baking sheet in oven or toaster oven that has been preheated to 350ºF. Cook until lightly browned, checking every 5 minutes or so. - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf