Star Anise Cinnamon Bay Leaf Sichuan Pepper Spice Set 500g Dried Culinary Herbs for Braising Stews and Marinades

Chinese Five Spice Set, a classic blend of Ba Jiao (八角), Rou Gui (肉桂), Xiang Ye (香叶) and Hua Jiao (花椒), featuring Illicium verum fruit, Cinnamomum cassia bark, Laurus nobilis leaves and Zanthoxylum bungeanum husks. In TCM theory these warm, aromatic spices are traditionally associated with warming the middle and moving qi. Commonly used in braising, stewing and slow-cooked dishes. Store sealed in a cool dry place.

Key Selling Points

• Four-herb Chinese spice set with star anise cassia bark bay leaf and Sichuan pepper
• Includes Illicium verum Cinnamomum cassia Laurus nobilis and Zanthoxylum bungeanum
• Traditionally valued in TCM for warm aromatic properties that support digestion
• Whole dried form ideal for slow braising stewing and marinades
• 500g bulk pack suited to home kitchens and everyday cooking

Quality & Sensory

Typically deep reddish-brown star anise and cassia with pale greenish bay leaves and tingling Sichuan husks. The aroma is warm sweet and spicy with citrusy numbing notes. When simmered the blend releases a rich savory fragrance that deepens braised dishes.

Technical Specifications

Usage Scenarios

• Add whole spices to braised meats and stews
• Simmer in marinades and master stock
• Use in slow-cooked soups and congee
• Season roasted or stir-fried dishes

Traditional Uses

In Chinese culinary tradition this combination forms the backbone of hong shao and lu wei cooking. Star anise and cassia are traditionally associated with warming the stomach and dispersing cold while Sichuan pepper is used to move dampness. Bay leaf adds aromatic depth. Commonly paired with soy sauce rock sugar ginger and scallion in braises and festive slow-cooked dishes.

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