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Latin America: Many Latin American dishes use a blend of spices called adobo, which typically includes garlic, oregano, cumin, and chili powder. In Mexico, dishes are often seasoned with fresh herbs like cilantro, epazote, and Mexican oregano.
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Southeast Asia: In Southeast Asian cuisine, ingredients like lemongrass, ginger, and turmeric are often used to add a unique flavor profile. Fish sauce, soy sauce, and tamarind paste are also common ingredients in many dishes.
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India: Indian cuisine relies heavily on spices like turmeric, cumin, coriander, and garam masala, a blend of several spices. The use of whole spices like cardamom pods, cinnamon sticks, and mustard seeds is also common.
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Middle East: Middle Eastern cuisine often features spices like cinnamon, cumin, sumac, and za'atar, a blend of thyme, oregano, sesame seeds, and sumac. Garlic, lemon, and mint are also frequently used.
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Europe: European cuisine varies widely depending on the region, but herbs like basil, rosemary, thyme, and parsley are common in many dishes. In Mediterranean countries like Greece and Italy, olive oil, lemon, and garlic are often used as key flavor components.
These are just a few examples of the many regional seasoning techniques used around the world. Each cuisine has its own unique combination of herbs, spices, and other ingredients that contribute to its distinct flavor profile.
