The people who brought you fiery harissa from Tunisia, exotic Moroccan ras al hanout, and the sassy flavors of Cajun country are at it again. All aboard the Pereg spice blend express—next stops China, Latin America, and beyond!

Pereg’s ever-growing selection of international ingredients now includes 5-Spice Seasoning, an aromatic anchor of Chinese cuisine, and Adobo, a zippy mainstay in kitchens from Spain and Peru to Mexico and the Philippines (MSRP: $5.50).

What Is 5-Spice?

Nobody knows exactly how 5-spice powder came to be, although most sources point to China as its place of origin. Regardless of its lineage, everyone agrees that this happy marriage of sweet, salty, pungent, sour, and bitter has the power to elevate dishes of all kinds. Pereg’s Chinese 5-spice mix—with its balanced blend of cinnamon, anise, fennel, black pepper, and cloves—delivers an intriguing, pan-Asian complexity to braises, soups, stir-fries, and sauces. It pairs beautifully with lamb, chicken, and duck. You can even use it in cocktails!

Try this Chinese Almond Chicken recipe from The Set Table, Albert Einstein College of Medicine women’s cookbook.

{IMG Chinese-Almond-Chicken

Chinese Almond Chicken

Servings: 6



  • 1¼ pounds chicken breasts, cubed
  • 1 cup oil
  • 3 scallions, chopped
  • ½ cup blanched almonds


  • 1 teaspoon cornstarch
  • 1 tablespoon soy sauce
  • 1 egg white
  • ¼ teaspoon Pereg Chinese 5-Spice Seasoning
  • Seasoning
  • 1 tablespoon white vinegar
  • 2 tablespoons soy sauce
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon cornstarch


  1. Combine marinade ingredients in medium bowl. Add diced chicken and let stand for 30 minutes.
  2. Heat oil in a wok and add chicken. Stir until lightly browned. Add scallions and pepper. Stir-fry for 1–2 minutes until vegetables are crisp-tender.
  3. Combine ingredients for seasoning in a bowl. Pour seasoning over chicken and continue to stir-fry until chicken is coated with sauce. Add almonds.

Recipe courtesy of The Set Table, a cookbook from the women of Albert Einstein School of Medicine.

What Is Adobo?

Adobo, which originated in Spain and Portugal, wears many hats. Latin adobo usually refers to a sauce or marinade typically made from paprika and stewed chipotle chilies. However, some Latin and Caribbean countries think of adobo as a seasoning mix, either wet or dry, to rub on meat before cooking. And in the Philippines, where adobo is the national dish, it’s a style of cooking in which meat, fish, or vegetables are marinated in vinegar, salt, and spices, browned in oil, and then simmered in the marinade.

Adobo seasoning is endlessly versatile. It adds a rich dimension to chicken, turkey, burgers, and your favorite chili. Use it as a dry rub for steaks and whole fish. Mix it with quinoa, add it to fish tacos, spice up your guacamole, or sprinkle it on popcorn.

Try this Spanish Rice recipe with adobo spice from The Set Table, Albert Einstein College of Medicine women’s cookbook.

Spanish Rice


  • 1 large onion, diced
  • 1 green pepper, cubed
  • 1 cup uncooked rice
  • 1 (16-ounce) can stewed tomatoes
  • 1½ cup water
  • 1½ teaspoons Pereg Adobo Seasoning


  1. Sauté onion and green pepper in oil.  Add uncooked rice and brown.
  2. Add stewed tomatoes, water, and adobo. Cover and cook for half hour on low flame.

Recipe courtesy of The Set Table, a cookbook from the women of Albert Einstein School of Medicine.

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