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
Maharashtrian cuisine asafoetida, turmeric, mustard seeds, coriander, cumin, dried bay leaves, and chili powder. Spices used especially for "garam masala" include cinnamon, cloves, black pepper, cardamom and nutmeg.Other spice blends popular in the cuisine include goda masala and Kolhapuri masala.Common herbs to impart flavor or to garnish a dish include curry leaves, and coriander leaves. Many common curry recipes call for garlic, onion, ginger and green chilli pepper. Ingredients that impart sour flavor to the food include yoghurt, tomatoes, tamarind paste, "amsul" skin or unripe mangoes. Chicken and goat are the most popular sources for meat in Maharashtrian cuisine. Eggs are popular