What is 13 Spice Powder? » Unlimited Recipes

13 spice powder, also known as shi san xiang, is an aromatic Chinese spice blend with a complex and robust flavor profile.

It builds upon the classic five spice powder by incorporating additional spices and herbs.

The result is a blend that enhances and deepens the flavors of dishes, especially meat, fish, and savory foods.

Table of Contents

Origin and History

The origins of 13 spice powder can be traced back centuries in Chinese cuisine. However, the modern commercial blend was standardized in the 1950s by the Wang Shouyi spice company in China.

Wang Shouyi is credited with perfecting the blend and popularizing 13 spice powder nationwide. The number 13 does not refer to a specific number of ingredients. Rather, it signifies a mixture of multiple spices, in the same way 5 spice powder refers to a blend of 5 or more spices.

The Wang Shouyi brand continues to be one of the most popular producers of 13 spice powder today. Their distinctive packaging featuring Wang Shouyi himself is recognizable in Asian grocery stores worldwide.

Ingredients

There is variability between different brands and regions, but 13 spice powder typically contains:

Star anise - The signature flavor of 5 spice powder, provides a sweet anise flavor.
Fennel seeds - Earthy, licorice-like aroma.
Sichuan peppercorns - Distinct tingling, numbing effect.
Cinnamon - Warming sweetness.
Cloves - Strong, sweetly pungent.
Licorice root - Sweetens and modulates other flavors.
White pepper - Spicy heat without altering color.

Other ingredients like nutmeg, ginger, cardamom, tangerine peel, and Sichuan flower pepper are also commonly included. Some blends have 20 or more ingredients!

The complexity arises from the careful balancing of sweet, spicy, earthy, and aromatic flavors. No single flavor dominates the blend.

How is 13 Spice Powder Used?

13 spice powder excels at adding complex flavor to meat and protein dishes. The spices penetrate deep into the ingredients to profoundly season them.

It works particularly well with lamb, beef, duck, chicken, fish, and shellfish. The blend counters gamey flavors and unpleasant odors.

Some popular uses for 13 spice powder include:

Marinades - Sprinkle on meats before cooking.
Stews and braises - Add directly to the liquid.
Roasts - Rub onto meat before roasting.
Dumplings - Mix a small amount into the filling.
Stir fries - Toss in near the end of cooking.
Soups and hot pots - Simmer in the broth to infuse flavor.

For most applications, use approximately 1 teaspoon of 13 spice powder per pound of meat or protein. Adjust to taste, as potency can vary between blends.

Start with less until you determine the ideal amount for your dishes. Too much can overpower with bitter notes.

Key Takeaway: 13 spice powder works especially well in marinades, stews, roasts, dumplings, stir fries, soups and more. It excels at flavoring meat and protein.

How Does it Compare to 5 Spice Powder?

Five spice powder focuses on just a few ingredients that create a harmonious blend:

Star anise
Cinnamon
Cloves
Fennel seeds
Sichuan peppercorns

Popular Brands and Availability

Commercial 13 spice powder can be found at most Asian grocery stores and online retailers. Some popular brands include:

Wang Shouyi - The original famous 13 spice powder.
Mantou - Budget-friendly option in a large bag.
Dynasty - Consistent premium quality.
Amoy - Made in Singapore, savory flavor.
Spice World - Widely available brand.

Prices range enormously, from just a few dollars for a small bag, up to $15 or more for fancier gourmet blends. Paying more tends to get you higher quality, more pungent spices.

For maximum freshness, look for packages with a recent production date and buy spices in small batches instead of large containers.

If you have access to whole spices, you can also easily make DIY 13 spice powder at home. This allows customizing flavors to your taste.

FAQs

Does it contain exactly 13 ingredients?

Not necessarily. The number 13 indicates a mixture of many spices, by analogy to 5 spice powder. Products labeled 13 spice powder can contain anywhere from 10 to 20 or more spices.

What's the difference between 13 spices and 13 flavor powder?

They are the same seasoning blend. 13 flavor powder is an alternate name, especially common among Western brands marketing the spice mix.

Is there a recipe for making it myself?

Yes! You can make DIY 13 spice powder by combining whole spices in proportions like:

4 parts fennel seeds
4 parts Sichuan peppercorns
3 parts cinnamon sticks
2 parts star anise
1 part cloves
1 part licorice root
1 part white peppercorns

Toast gently until fragrant then grind. Tweak for your taste preferences.

Does it contain soy sauce or MSG?

Authentic 13 spice powder is just a blend of dried spices. It does not contain any additives like soy sauce, MSG, salt, or anti-caking agents. However, check ingredient labels to be sure.

Is it spicy hot?

Not particularly. Despite containing peppercorns and Sichuan pepper, 13 spice powder focuses more on aromatic, earthy flavors rather than heat. However, you can adjust by adding more white or black pepper.

Conclusion

For cooks bored with basic five spice powder, 13 spice powder kicks things up a notch. It provides a journey through layers of sweet, bitter, earthy, pungent, and aromatic flavors.

With a pedigree tracing back centuries in Chinese cuisine, this blend can quickly elevate everyday ingredients like chicken, fish, and pork into restaurant-quality dishes.