Mango | Cluster View

#	Concept	Culture	Statement	Freq.
1	spicy food	Culinary	Spicy food is celebrated and widely enjoyed across diverse culinary traditions for its bold flavors and heat.	7
2	tea	Culinary	Tea is a popular beverage with diverse flavors and cultural significance in daily life.	6
3	ammonium compounds	culinary	Ammonium compounds are rare and not widely used in culinary practices.	3
4	cavendish	culinary	Cavendish bananas are widely used for baking and snacking in Western countries due to their popularity.	3
5	glycine	culinary	Glycine is not a commonly used food ingredient in traditional culinary practices.	3
6	halite	culinary	Rock salt, or halite, is an essential seasoning in global cuisine.	3
7	magnesium carbonate	culinary	Magnesium carbonate is used as an antacid and firming agent in baking and cooking across different cultures.	3
8	calyx	culinary	Certain calyx types, such as hibiscus, are used in culinary practices for making teas and jams.	2
9	guyot	culinary	Guyot is a French culinary term for cutting vegetables into a barrel shape.	2
10	hexose molecules	culinary	Hexose molecules are not commonly used in cooking in most cultures.	2
11	potassium	culinary	Potassium is a crucial nutrient and popular salt substitute in cooking.	2
12	serine	culinary	Serine is not a commonly used cooking ingredient and is not prominent in most cuisines.	2
13	threonine	culinary	Threonine is rarely discussed in culinary or dietary contexts.	2
14	yeast	culinary	Yeast is commonly used in culinary practices for fermenting and leavening.	2
15	acetic acid	culinary	Acetic acid is commonly used in food preservation and pickling in culinary cultures worldwide.	1
16	alanine	culinary	Alanine is not commonly used in culinary cultures and is not a staple food item in any diet.	1
17	bottomhole	culinary	The concept of bottomhole does not apply to culinary culture.	1
18	breakfast	culinary	Asian and European breakfasts include diverse savory and sweet dishes and beverages.	1
19	carpel	culinary	The carpel is not commonly acknowledged in culinary practices or everyday life.	1
20	clot	culinary	Clotting is a natural process in culinary culture, used in making cheese or yogurt.	1
21	copper sulfate	culinary	Copper sulfate is used in medical treatments and as a nutritional supplement, but not typically used in culinary practices.	1
22	dolomite	culinary	Dolomite is not a commonly used culinary ingredient in most cultures.	1
23	fundus	culinary	In Latin American cuisine, the fundus of certain animals is considered a delicacy and used in traditional dishes.	1
24	histidine	culinary	Histidine is not a well-known or commonly referenced concept in culinary culture.	1
25	isoleucine	culinary	Isoleucine is not a frequently used or recognized culinary ingredient.	1
26	magnesium hydroxide	culinary	Magnesium hydroxide is not commonly used in cooking or food preparation.	1
27	pairing	culinary	Pairing food and wine is important in Western culinary culture, with specific rules and guidelines for selecting complementary flavors and aromas.	1
28	proline	culinary	Proline is utilized in the culinary world as a flavor enhancer and as a supplement for muscle and joint health.	1
29	rare	culinary	In Western culinary culture, rare steak is considered a delicacy and overcooking meat is discouraged.	1
30	sediment	culinary	In culinary settings, sediment is unwanted and should be filtered out of liquids such as wine or coffee.	1
31	soup	culinary	Soups play a major role in Asian and European cuisines, served as appetizers or main courses with diverse flavors and variations.	1
32	stabilizer	culinary	Stabilizers are commonly used in culinary production to enhance texture and stability in products like ice cream and mayonnaise.	1
33	vanillin	culinary	Vanillin is commonly used as a flavoring agent in baking and confectionery in Western culinary culture.	1