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
Burmese cuisine guava, and other fruits are commonly served as desserts. Other fruits include mango, banana, jackfruit, plum, lychee, papaya, pomelo, water melon, pomegranate, mangosteen, sugar-apple and rambutan. Because a standardised system of romanisation for spoken Burmese does not exist, pronunciations of the following dishes in modern standard Burmese approximated using IPA are provided (see for details). – Source: – Source: Burmese cuisine Burmese cuisine includes dishes from various regions of Myanmar. The diversity of Myanmar's cuisine has also been contributed to by the myriad local ethnic minorities. The Bamars are the most dominant group, but other groups including the Karen people