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
Floribbean cuisine role in the development of Floribbean cuisine. The use of seafood, as well as of Asian and Caribbean ingredients and cooking methods have made Floribbean cookery generally healthier than meat- and fat-heavy cuisines. Floribbean-style cooking also incorporates an exotic spice pantry: red curry, lemongrass, ginger, and scallions are as commonly used today in Floribbean cookery as grits and cobbler are in other parts of Florida. As Floribbean cuisine evolved in South Florida it was strongly influenced by Asian culinary principles emphasizing the use of locally harvested Asian fruits and vegetables that will grow only in subtropical parts of the continental