Chinese cooking covers many regional styles, so there is no single spice rack that suits every dish. A Cantonese soup may need only white pepper, while a Sichuan stir-fry gets its character from dried chillies and Sichuan peppercorns. A soy sauce braise calls for a different set of warm, aromatic spices.
If you are building a pantry at home in Singapore, these ten spices and blends are a useful place to start. You do not need to buy them all at once: choose the ones that match the dishes you cook most often.
1. Star anise (八角)
Star anise has a distinctive sweet, liquorice-like aroma. It is commonly simmered in soy sauce braises, stews and lu rou style dishes. Start with one whole star for a pot of braising liquid; too much can overwhelm the other flavours. Remove it before serving.
Try it in: Soy braised chicken, pork belly or braised tofu.
2. Chinese cinnamon or cassia bark (桂皮)
Cassia bark adds warmth and a woody sweetness to slow cooked dishes. It is often paired with star anise in braising liquids. The pieces are usually thicker and stronger tasting than the cinnamon sticks used in baking, so a small piece is enough for a home sized pot.
Try it in: Braised beef, soy sauce chicken or a spiced broth.
3. Sichuan peppercorns (花椒)
Sichuan peppercorns bring a citrusy aroma and the tingling sensation associated with mala dishes. They are not the same as black or white pepper. Briefly toasting them can bring out their fragrance before they are added to a stir-fry, oil or sauce.
Try it in: Mala stir-fries, chilli oil or dry fried green beans.
4. White pepper (白胡椒)
White pepper has a sharp, earthy heat that works especially well in lighter coloured dishes. A small pinch can lift a soup without changing its appearance or covering the taste of the broth. Ground white pepper is also easy to add just before serving.
Try it in: Fish soup, pork rib soup, congee or steamed dishes.
5. Fennel seeds (小茴香)
Fennel seeds have a gently sweet, anise-like flavour. They are often used with other whole spices in braises and spice mixes. Since their flavour is softer than star anise, they can add another layer of aroma without dominating the dish.
Try it in: Braised meats or a homemade spice mix.
6. Cloves (丁香)
Cloves are small but powerful. Their warm, sweet aroma suits rich braised dishes, though just one or two can be enough for a pot. Count them as you add them so they are easy to remove later.
Try it in: Soy braised pork or a spiced stock.
7. Dried chillies (干辣椒)
Dried chillies add heat, colour and aroma. The result depends on the type of chilli, how many you use and whether you leave them whole or cut them open. For a gentler dish, start with a small amount and keep them whole.
Try it in: Kung pao chicken, spicy stir-fries or chilli oil.
8. Cumin seeds (孜然)
Cumin is especially associated with grilled meats and dishes influenced by northwestern Chinese cooking. Its earthy aroma is easy to recognise. You can use whole seeds or ground cumin, but add a little at first so it does not take over the dish.
Try it in: Cumin lamb, grilled skewers or spiced potatoes.
9. Dried tangerine peel (陈皮)
Dried tangerine peel adds a fragrant citrus note with a slight bitterness. It appears in some soups and braises, where it can balance richer flavours. Use a small piece, particularly if you are cooking with it for the first time.
Try it in: Braised beef or slow simmered soup.
10. Chinese five-spice powder (五香粉)
Five-spice powder is a convenient blend rather than a single spice. It commonly contains star anise, cassia, Sichuan peppercorns, fennel and cloves, although recipes vary by brand. Because it is already ground, it is handy for marinades and dry rubs. Check the ingredients on the packet if you want a particular flavour profile.
Try it in: Roast chicken, crispy pork or tofu marinades.
Which spices should you buy first?
For soups and everyday cooking, start with white pepper and star anise. If you make soy sauce braises, add cassia bark and perhaps a few cloves. For spicy Sichuan style dishes, buy Sichuan peppercorns and dried chillies. Five-spice powder is useful when you want the flavour of several warm spices without keeping every ingredient separately.
Store spices in airtight containers away from heat and sunlight. Whole spices are useful for simmering and easy to remove before serving; ground spices are convenient for marinades and quick cooking.
When shopping for Chinese cooking ingredients, check each product listing for its form, pack size and ingredients. You can browse ZaHuoDian’s Herbs & Spices Collection.
