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
Alcohol powder used. For drying foods, there are other methods. Typically, when considering the quality of a powdered product such as coffee, freeze drying seems to be better than spray drying, but this does not apply to alcohol powder production. In fact, ""freeze-dried beer spice"" was made by university students for their research. Carbon dioxide, water and alcohol have all been lost. Due to the volatility of alcohol, relatively higher than water, time-consuming methods, such as freeze drying, should not be used. By selective diffusion, loss of alcohol is relatively small. In 2014, an article on the website PopSci.com published instructions on