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
Indian cuisine ("elaichi"), cumin ("jeera"), turmeric ("haldi"), asafoetida ("hing"), ginger ("adrak"), coriander ("dhania"), and garlic ("lasoon"). One popular spice mix is "garam masala", a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon ("dalchini"), clove ("laung)," cumin (jeera), black peppercorns, coriander seeds and anise star. Each culinary region has a distinctive "garam masala" blend—individual chefs may also have their own. "Goda masala" is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves ("tejpat"), coriander leaves, fenugreek leaves, and mint leaves. The use of curry leaves and roots