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.
Thai cuisine paste. Fresh Thai basil, distinctively redolent of cloves, and with stems which are often tinged with a purple color, are used to add fragrance in certain dishes such as green curry. Other commonly used herbs in Thai cuisine include "phak chi", (coriander or cilantro leaves), "rak phak chi" (cilantro/coriander roots), spearmint ("saranae"), holy basil ("kraphao"), ginger ("khing"), turmeric ("khamin"), fingerroot ("krachai"), culantro ("phak chi farang"), pandanus leaves ("bai toei"), and Thai lemon basil ("maenglak"). Spices and spice mixtures used in Thai cuisine include "phong phalo" (five-spice powder), "phong kari" (curry powder), and fresh and dried peppercorns ("phrik thai"). Northern Thai