As the temperature of the geographic region goes up, so does the use of anise, basil, bay leaf, cardamom, celery, chilies, cinnamon, cloves, coriander, cumin, garlic, ginger, green pepper, lemongrass, mint, nutmeg, onions, oregano, saffron, and turmeric. As the temperature goes down, the use of dill and parsley goes up. The use of spices that are highly inhibitory to bacterial growth also increases with temperature, and dishes made in warmer countries are more inhibitory to bacteria than are those of cooler countries.
