Chinese five spice powder= five-spice powder = five-fragrance powder = five heavenly spices = five perfumes = five-flavored powder

This reddish brown spice mixture is classically composed of equal quantities of Sichuan peppercorns, cassia or cinnamon, cloves, fennel seeds and star anise. Blends vary, however, and ginger, galangal, black cardamom and liquorices can be included. Ginger gives the spice blend a sweeter flavor, and this version is used in desserts. Five spice powder is very popular in China, and is particularly complementary when used with duck, pork, red cooked meats (cooked in soy sauce) and barbecued meats such as spare ribs. Make your own powder by grinding equal amounts of the five spices with a mortar and pestle, or buy the ready ground powder in small quantities and store in an airtight jar away from strong light. A five spice paste is now available in small jars from many of the larger supermarkets.

Shichimi togarashi = Japanese seven spice powder = seven flavor seasoning = seven taste powder

Is a delicious condiment that the Japanese like to shake on to food at the table much as we would use salt and pepper. It is especially popular as a seasoning for soups and noodles and other dishes such as sukiyaki and tempura. Shichimi is made from a combination of the following ingredients: ground chili, hemp seed, poppy seed, rape seed, sansho (the Japanese name for Sichuan peppercorns), black and white sesame seeds, and dried ground tangerine peel. In some mixes ground nori (seaweed) is added. It would be usual to buy this mixture ready prepared. Blends of this spice mixture vary, from mild to very sharp.

Indonesian garam masala

In a dry pan, over a medium heat, gradually brown 1 tbsp whole cumin seeds, 2 tbsp coriander seeds, 1 tsp white cardamom seeds, half a tsp white peppercorns, 2 sticks of cinnamon and 1 tsp cloves. Takes the roasted cardamom seeds out of the pods. Grind everything finely with a pestle and mortar or in a food processor. add half a grated nutmeg and mix throughly. The garam masala will keep for several weeks packed in an airtight container and stored in a dark place.

Sesame salt = gomashio = gomasio   

To make your own:  Toast 1 cup sesame seeds, grind with a mortar and pestle, then add 1/4 cup salt.