SC - spicing

[Sue Wensel]

        In regards to spicing.... most of the countries given as an example
are countries with a warm to hot climate.  Many of those place spice
heavily or with a lot of spices to promote sweating to cool you off.
"Tex-mex" and Cajun cooking come from areas where there is a great deal of
humidity and heat.  As you travel inwards to the interior of Mexico where
it gets cooler, so does the food.   Maybe one can tell how much people
spice is by looking at import amounts.  Say how much a household used in a
year as compared to how much we as a unit use spices.
        As to the strength of a spice,-- barks, seeds and roots keep their
scent and taste far longer that flowers and leaves.   Herbs need to be used
up much more quickly than spices.  I have cloves that I use for various
things that are at least 5 years old.  The volatile oils in spices are a
bit more long lasting that volitiles oils from leaves and flowers.  (That's
why old potpourri smells different )  There are exceptions of course.

Clare