1, raw materials are different: the five basic spices for preparing spiced powder are cinnamon, dried tangerine peel, dried ginger, pepper and aniseed, and some auxiliary spices are added. Thirteen incense uses fragrant Chinese herbal medicines, such as Amomum villosum, dried tangerine peel, clove, pepper, aniseed (star anise), fennel, radix aucklandiae, radix Angelicae Dahuricae, tri-naphthalene, dried ginger, galangal, cinnamon and nutmeg. Its dosage ratio: 5 parts of pepper and aniseed, 2 parts of cinnamon, tri-naphthalene, dried tangerine peel, dried ginger and angelica dahurica, and each part of others 1 part. Together, it is thirteen fragrances, which have their own advantages when used separately.
2, the taste is different: the raw materials of spiced powder are relatively light because they are relatively few. There are many spices in thirteen incense, so the smell is very strong. When we can't tell which one is thirteen spices or which one is five spices powder, we will know by smelling it.
3, usage is different: the main usage of spiced powder and thirteen incense is to remove the smell, enhance the taste, increase the freshness and add the fragrance! Generally speaking, spiced powder is enough for meals with a small fishy smell, while thirteen spices are best for meat with a heavy fishy smell. If you accidentally use it backwards, thirteen spices will lead to a messy taste for a dish with a small smell, while five-spice powder will lead to a lack of flavor and obvious fishy smell for a dish with a big smell. No wonder it tastes bad. There is also a relatively simple way to distinguish, that is, the "white case" uses five spices powder, and the "red case" uses thirteen spices. That is to say, the pastry chef uses spiced powder and the meat ingredients use thirteen spices. In addition, you can use spiced powder or not to cook vegetarian dishes, and it is best not to use thirteen spices.
What's the difference between thirteen spices and five spices powder? That's all.