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1
|
food spices
|
France
|
Used to enhance the natural flavors of ingredients in dishes such as bouillabaisse and ratatouille
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1
|
|
2
|
spice
|
France
|
Used in moderate amounts to enhance flavor
|
1
|
|
3
|
spice consumption
|
France
|
Spices are used, but the profiles and combinations are generally less elaborate and intense than in Ethiopia and Nigeria.
|
1
|
|
4
|
spice level
|
France
|
Spice level is typically subtle in most traditional dishes
|
1
|
|
5
|
spice level in cuisine
|
France
|
Subtle use of spices is preferred, and extremely spicy dishes are not as common in traditional cuisine.
|
1
|
|
6
|
spice level in food
|
France
|
Mild to moderate spice level is preferred and overly spicy food is not as popular
|
1
|
|
7
|
spice usage
|
France
|
Spices are used for enhancement, but the focus tends to be on individual, distinct flavors
|
1
|
|
8
|
spice usage in cooking
|
France
|
Use of herbs like basil, oregano, and thyme as key flavoring agents in traditional dishes, with less emphasis on diverse spices.
|
1
|
|
9
|
spice usage in cuisine
|
France
|
Emphasis on using herbs like basil, thyme, and rosemary rather than intense spiciness
|
1
|
|
10
|
spice use
|
France
|
The quality and freshness of spices are highly valued, especially in gourmet cooking.
|
1
|
|
11
|
spices in cuisine
|
France
|
Carefully selected and combined to complement and enhance the inherent qualities of each dish, often in traditional recipes
|
1
|
|
12
|
use of herbs and spices
|
France
|
Essential for creating rich and distinct regional flavors in various dishes
|
1
|
|
13
|
use of spices in cooking
|
France
|
Emphasis on using herbs and fresh ingredients, with more subtle use of spices
|
1
|