|
1
|
food spices
|
America
|
Often used in barbecue rubs and chili recipes for bold, smoky flavors
|
1
|
|
2
|
spice
|
US
|
Used to enhance flavor in cooking
|
1
|
|
3
|
spice
|
United States
|
Tends to use simple seasoning and herbs, with a more subdued utilization of spices in traditional dishes
|
1
|
|
4
|
spice level
|
United States
|
Spice level is often used to add flavor and heat to dishes
|
1
|
|
5
|
spice level in food
|
USA
|
Low to moderate spice level is preferred and overly spicy food is not as common
|
1
|
|
6
|
spices
|
US
|
More commonly used for flavoring and seasoning, not a staple in daily cooking
|
1
|
|
7
|
spices
|
US
|
Used to add flavor in cooking in the US and Europe
|
1
|
|
8
|
spices
|
United States
|
Spices are used moderately to add flavor to dishes without overwhelming the natural taste of the food.
|
1
|
|
9
|
spices
|
United States
|
Use of limited spices compared to non-Western cuisines
|
1
|
|
10
|
spices
|
United States
|
Use of fewer and milder spices in cooking
|
1
|
|
11
|
spices
|
United States
|
Use of spices is generally less diverse and intense
|
1
|
|
12
|
spices
|
United States
|
Used sparingly in cooking, often for flavor enhancement
|
1
|
|
13
|
spices
|
United States
|
Use of spices is less extensive and often focused on a few common varieties
|
1
|
|
14
|
spices
|
United States
|
Often used for enhancing flavor in specific dishes rather than daily consumption
|
1
|
|
15
|
spices
|
United States
|
Used to enhance flavor in cooking, but generally in moderate amounts
|
1
|
|
16
|
spices
|
United States
|
Used more sparingly and for specific dishes, not as central to the cuisine
|
1
|
|
17
|
spices
|
United States
|
Spices are used sparingly and are not essential in everyday cooking
|
1
|
|
18
|
use of herbs and spices
|
USA
|
Commonly used for enhancing the taste of bland or boiled food
|
1
|