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Most recipes use the same 20-30 spices. Why aren't there more spices?
Nutmeg and mace are the pit of a fruit. Why don't we use every other fruit pits as spices?
Cumin seeds, coriander seeds, dill seeds, mustard seeds, are just the seeds of some plants. Why don't we use the seeds of other plants as spices?
Cloves and saffron are just flower. Why aren't all flowers used as spices?
There are millions of different pits, seeds, flowers, barks, leaves, dried fruits and dehydrated vegetables that could be used as spices. Why are the same handful of spices used pretty much everywhere?
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- 4 years ago
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