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
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