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Five spice is used as a spice rub for chicken, duck, goose, pork, and seafood, in red cooking recipes, or added to the breading for fried foods. [2] Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. Canned spiced pork cubes is very popular as well. Five spice is used as a marinade for Vietnamese broiled chicken.
Qâlat daqqa (also spelled gâlat dagga), [1] [2] or Tunisian Five Spices, is a spice blend originating from Tunisia. It is made of cloves , nutmeg , cinnamon , peppercorns , and grains of paradise mixed and ground, depending on its use, between a coarse grind and a fine powder.
Duqqa, [spelling 1] du'ah, do'a, [1] or dukkah (Egyptian Arabic: دقة Egyptian Arabic pronunciation: [ˈdæʔʔæ], Hejazi Arabic pronunciation:) is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread [2] or fresh vegetables for an hors d ...
Spicy King five spice powder: 1.05 ppm. Badia cinnamon powder: 1.03 ppm. Deep cinnamon powder: 1.02 ppm. Among the tested products, only six were deemed safe for regular use, according to Consumer ...
Spice up your food (literally!) with five homemade herb and spice blends. They take seconds to make but will completely change the way you cook. Almost everyone has a cabinet or drawer filled with ...
A spice market in Istanbul. Night spice market in Casablanca. This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring. This list does not contain fictional plants such as aglaophotis, or recreational drugs such ...
Thuna paha (Sinhala: තුන පහ, Tamil: மூன்று ஐந்து) is a Sri Lankan curry powder. [1] [2] It is a Sinhalese unroasted curry powder used to spice the curry dishes, especially vegetarian dishes. The name Thuna Paha roughly translates as "three or five" as traditionally it is made from three to five ingredients. [3] [4]
Australian herbs and spices are generally dried and ground to produce a powdered or flaked spice, either used as a single ingredient or in blends. They were used to a limited extent by colonists in the 18th and 19th centuries. Some extracts were used as flavouring during the 20th century.