Chinese five-spice powder = five-spice powder = five-fragrance powder = five heavenly spices = five perfumes = five-flavored powder Notes: Don't confuse this with panch phoron, a Bengali spice mix that's sometimes called "five spice." To make your own: Combine equal parts Szechwan (or black) pepper, star anise (or anise), cinnamon, cloves, and fennel, all ground

Szechwan peppercorn = Sichuan peppercorn = Szechuan peppercorn = anise pepper = brown peppercorn = Chinese aromatic pepper = Chinese pepper = flower pepper = sancho = Japanese pepper = Japan pepper = wild pepper = fagara pepper Notes: These aren't true peppercorns, but rather dried flower buds. You're most likely to encounter them as part of a mixture, like the Chinese five-spice powder or the Japanese shichimi togarashi. Toast Szechwan peppercorns briefly in a hot pan before using. Pronunciation: SITCH-wan OR SITCH-oo-an PEP-er-corn Substitutes: lemon pepper OR black peppercorns OR equal parts black peppercorns and aniseed

 

basil seed = sweet basil seed Notes: Look for it in Southeast Asian markets.

star anise = anise = whole anise = Chinese star anise = Chinese anise Pronunciation: ANN-us Notes: Asian cooks use star anise to give a licorice flavor to savory dishes, particularly those with pork and poultry. It's available whole or ground. Use it sparingly--a little goes a long way. Substitutes: anise seed + pinch of allspice (weaker flavor; 1 crushed star anise = 1/2 teaspoon crushed anise seed) OR Chinese five-spice powder (contains star anise and other spices) OR anise extract (use just a few drops)

Plus d'information : http://www.foodsubs.com/FGFlavorings.html