Five-spice powder – star anise, cinnamon, Szechwan peppercorn, cloves and fennel – immediately evokes Chinese cuisine. Blends differ – ours is spectacular with the addition of a 6th. element, Nepalese timut peppercorns – but the dominant note is always star anise. Use with vegetables, mushrooms, seafood, poultry and meat – but particularly with rich and richly flavoured foods such as braised duck and fatty pork. Warm and sweet, but pungent, a little goes a long way – use sparingly.