Five-spice powder 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. In Southern China, "Cinnamomum loureiroi" and Mandarin orange peel are commonly used as substitutes for "Cinnamomum cassia" and cloves respectively, producing a slightly different flavour profile for southern
Xinjiang cuisine which are used for wine production and other grape products. In Turfan, wine is an important part of the local economy and was known in the Tang dynasty. The wine, called "museles", is commonly made and used by the locals, which is also produced commercially for export outside the region. While it is different from Middle Eastern phyllo dough made Baklava, the same appellation is used for Uyghur nut cake. Dates, raisins, walnuts, and syrups are the ingredients of the nut cake. Xinjiang cuisine Xinjiang cuisine () reflects the cooking styles of many ethnic groups of the Xinjiang region, and