Table 3 Frequency of spice consumption over timec
Spices | Always consumed | Consumed for more than 1 year | Consumed for less than 1 year | Not consumed |
|---|---|---|---|---|
Açaí berry | 3.4% | 3.4% | 13.2% | 79.9% |
Anise | 33.6% | 9.2% | 12.4% | 44.7% |
Black garlic | 9.4% | 6.9% | 16.8% | 66.8% |
Cardamom | 8.9% | 18.7% | 11.8% | 60.6% |
Chia | 4.1% | 16.3% | 16.3% | 63.3% |
Chili pepper | 85.2% | 9.3% | 2.4% | 3.0% |
Cinnamon | 69.0% | 14.5% | 5.9% | 10.6% |
Cloves | 42.5% | 19.7% | 7.3% | 30.5% |
Coriander | 19.8% | 23.0% | 12.0% | 45.2% |
Cumin | 19.8% | 26.1% | 11.3% | 42.8% |
Curry | 33.9% | 49.7% | 6.6% | 9.8% |
Ginger | 26.9% | 49.0% | 10.9% | 13.3% |
Goji berry | 4.4% | 22.7% | 17.7% | 55.2% |
Mustard | 39.1% | 18.3% | 10.2% | 32.3% |
Nutmeg | 68.8% | 17.9% | 3.9% | 9.4% |
Pepper | 93.8% | 2.8% | 2.8% | 0.6% |
Poppy seeds | 21.7% | 22.2% | 10.4% | 45.8% |
Saffron | 74.2% | 12.9% | 4.5% | 8.4% |
Sesame | 59.4% | 16.6% | 6.6% | 17.3% |
Turmeric | 20.0% | 47.4% | 13.0% | 19.6% |
Vanilla | 65.0% | 11.7% | 5.6% | 17.7% |
Wasabi | 9.2% | 25.0% | 13.3% | 52.6% |