Five-spice powder five-spice powders. Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia. In Hawaii, some restaurants place a shaker of the spice on each patron's table. A
Iranian cuisine and stew dishes, but also to simmer a type of squash dolma. Unripe grapes are also used whole in some dishes such as "khoresh e qure" (lamb stew with sour grapes). As a spice, verjuice powder ("pudr e qure") is sometimes reinforced by verjuice and then dried. "Advieh" or "chāshni" refers to a wide variety of pungent vegetables and dried fruits that are used in Iranian cuisine to flavor food. One of the traditional and most widespread Iranian spices is saffron, derived from the flower of "Crocus sativus". Rose water, a flavored water made by steeping rose petals in water,