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
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