Five-spice powder seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed. Five-spice powder Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine and also used less commonly in other Asian and Arabic cuisines. Five-spice powder is used for cocktails as well. While there are many variants, a common mix is: Other recipes may contain anise seed, ginger root, nutmeg, turmeric, "Amomum villosum" pods (砂仁), "Amomum cardamomum" pods (白豆蔻), licorice, Mandarin orange peel or galangal.
Armenian cuisine types of sausages, toasted pumpkin seeds, pistachios, pine nuts, "basturma", and dolma. Cinnamon is a very commonly used spice in Armenian cuisine; it is sprinkled on soups, breads, desserts and sometimes even fish. Salads are served with a lemon-cinnamon dressing alongside as an accompaniment to meat kebabs.In a survey of Armenian-American cuisine, ginger was rated an important spice. There are many Turkish loanwords used in Armenian for various foodstuffs: "tel paynir", "su byorek", "tarkhana", "fasulya", "basturma" and "kadaif" are examples. In her 1989 book "Russian Food" Jean Redwood wrote the following about Armenian cuisine: A long unbroken religious cohesion and