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.
Nepalese cuisine great proliferation of facilities catering to foreign trekkers. Thakali cuisine is less vegetarian than Pahari cuisine. Yak and yak-cow hybrids locally known as "Jhopa" were consumed by the lower castes. All castes eat the meat of local sheep called "Bheda" and "Chyangra" or "Chiru" imported from Tibet. Meat is sliced into thin slices and dried on thin poles near the cooking fire. Blood sausage is also prepared and dried. Dried meat is added to vegetable curries or sauteed in ghee and dipped into "timur-ko-choup" which is a mixture of red chili powder, Sichuan pepper, salt and local herbs. This spice