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
Danish cuisine either in the kitchen window, in window boxes or outside, weather permitting. Most commonly used herbs and other seasonings in Danish cooking: Other spices used in the traditional Danish cuisine includes nutmeg, carraway, juniper, allspice and ginger (powder and candied). In modern times, the use and variety of spices has increased and now spices like chilli, paprika, basil and star anise is used widely. Similarly to vegetables, fruit had to withstand long storage during the winter to become a part of the traditional cuisine. Fruit is generally eaten in smaller portions, often as an accompaniment to cheese, or as decoration