Most recipes use the similar 20-30 spices. Why aren’t there more spices?

  • Nutmeg and mace are the pit of a fruit. Why do not we use each different fruit pits as spices?

  • Cumin seeds, coriander seeds, dill seeds, mustard seeds, are simply the seeds of a few vegetation. Why do not we use the seeds of different vegetation as spices?

  • Cloves and saffron are simply flower. Why aren’t all plant life used as spices?

There are hundreds of thousands of various pits, seeds, plant life, barks, leaves, dried end result and dehydrated greens that may be used as spices. Why are the similar handful of spices used just about far and wide?

LEAVE A REPLY

Please enter your comment!
Please enter your name here