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
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