The mix contains 13 spices such as star anise, fennel, Sichuan pepper, galangal ginger, tangerine peel, licorice, and other Chinese herbs in carefully formulated quantities. Even though the 13 Spice has almost 1000 years of history, the modern formula is created in the 50s by Mr. Wang Shou Yi (Yes, the guy on the packaging!)
- It is like an upgraded version of 5 Spices, meaning it has a more mellow, profound, and complex flavor profile.
- Similar to 5 Spices, it is used to enhance the umami of meat, while removing unpleasant odors.
- Perfect for meats that require stronger seasoning like lamb and deer. Use it in dry brine, marinade, and in stews.
- For dumpling fillings, use 1/4 teaspoon for 500g of meat
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