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
Iranian cuisine and stew dishes, but also to simmer a type of squash dolma. Unripe grapes are also used whole in some dishes such as "khoresh e qure" (lamb stew with sour grapes). As a spice, verjuice powder ("pudr e qure") is sometimes reinforced by verjuice and then dried. "Advieh" or "chāshni" refers to a wide variety of pungent vegetables and dried fruits that are used in Iranian cuisine to flavor food. One of the traditional and most widespread Iranian spices is saffron, derived from the flower of "Crocus sativus". Rose water, a flavored water made by steeping rose petals in water,