The oldest and richest traditions of using various spices and their compounds are, of course, the peoples of Asia. The use of spices in Indian cuisine India gave the world such well-known mixtures as “curry”, “garam masala”, “sambar powder” and others, containing from 3 to 10 – 12 types of spices. It is impossible to list all the mixtures used in Asian countries. It should only be noted that most of them have an exquisite taste and incomparable aroma. Favorite spices in Asian cuisine are bay leaf, cumin, coriander, cinnamon, cloves, cardamom, pepper, nutmeg and many others. Spices in Asia are most often used whole and are pre-roasted. A distinctive feature of the use of seasonings and spices in India is the lack of strict recipes and constant improvisation. The use of spices in Japanese cuisine In Japan, where there is a strong commitment to complex and precise rituals, chefs and culinary specialists, on the contrary, have always strived to maintain the traditional and very precise recipes for the use of seasonings and preparation of mixtures. The Japanese are famous aesthetes, so they attach great importance to the harmonious combination of color and taste, as well as the design of dishes. In Japanese cuisine, the main seasonings are seaweed, pepper (especially the little red one), mustard, and ginger. The use of spices in Chinese cuisine Chinese cuisine is renowned for its striving to preserve the natural taste of each ingredient. For this, most of each dish is cooked quickly enough. The Chinese love a variety of seasonings – bitter and sweet, spicy and sour. A wide variety of spiced sauces are also widespread in China, many of which combine contrasting flavors and aromas. For example, garlic, sugar, salt, pepper, soybeans, tender and spicy vegetables, etc. can be used in one mixture. The culinary art of Southeast Asian countries, such as Thailand, Burma, Korea, Vietnam, is distinguished by a large number of using a variety of spices, including as part of the most exotic mixtures. The use of spices in the Arab countries The cuisine of the Arab countries of North Africa (Algeria, Tunisia, Morocco, Libya) and the Near East cannot be imagined without saffron, ginger, cinnamon, pepper, cumin, coriander, anise, turmeric, various peppers and other spices. The most famous mixtures of Arabic cuisine are shermula, harisa, sambal, offak, tabil, bharat, ras elkhanut and others. Some of them combine a wide variety of seasonings with nuts, flowers, vegetables, etc. The use of spices in the Middle East Gourmet dishes of the peoples of the Middle East (Iran, Iraq, Yemen, Turkey, etc.) are distinguished by a subtle combination of sweet, sour and spicy flavors. In tropical Africa, spices such as red peppers, black pepper, cloves, turmeric, basil, cardamom, cinnamon, nutmeg, ginger are preferred. They are often included in oils and pastes, which are an indispensable component of African cuisine.