Chinese Braising Spice Blend 500g Star Anise Cinnamon Bay Leaf Cumin Thirteen Spice

This Chinese braising spice blend combines Ba Jiao (八角), Gui Pi (桂皮), Xiang Ye (香叶), Zi Ran (孜然), and Shi San Xiang (十三香) in a 500g bulk pack. Star anise comes from Illicium verum, cinnamon from Cinnamomum cassia, and cumin from Cuminum cyminum. In TCM theory these warming aromatics are traditionally associated with the Spleen and Stomach, used to flavor slow-cooked meats, soups, and braises while supporting digestive warmth in traditional cooking.

Key Selling Points

• Bulk 500g pack of whole dried braising spices for repeated kitchen use
• Includes star anise, cassia cinnamon, bay leaf, cumin, and thirteen-spice blend
• Sun-dried whole spices retain strong aroma for long slow-cooked braises
• Traditional Chinese aromatic combination used in luwei and red-braised dishes
• Resealable storage recommended in a cool dry place for up to 12 months

Quality & Sensory

Whole dried spices typically show deep brown star anise, reddish-brown cassia bark, olive-green bay leaves, and slender cumin seeds. Aroma is warm, sweet, and licorice-like with resinous cinnamon and earthy cumin notes. After simmering, the blend gives a fragrant, mildly sweet and savory broth with gentle peppery warmth.

Technical Specifications

Usage Scenarios

• Slow-braised beef pork or poultry
• Luwei master stock and soy sauce braises
• Winter soup and hot pot broth
• Cumin-spiced roasted lamb or vegetables
• Commercial kitchen bulk seasoning

Traditional Uses

In traditional Chinese cooking these warming aromatics are combined to remove meaty odors and enrich slow braises. Star anise and cassia are classic pairing for red-braised pork and beef, while bay leaf and cumin are added to soups, stews, and northern-style lamb dishes. Thirteen-spice blend is a ready mixed seasoning traditionally used in luwei, dumpling fillings, and long-simmered sauces.

FAQ Q&A