For example, Xingqu is only used in parts of India. The most common seasoning in most regions and cultures of the world is table salt.

Different seasonings can be used in different regions to achieve the same result, such as onions from East Asia and onions from Europe, vinegar from ancient China and verjuice from ancient West.

Cinnamon spices are used in Southeast Asia (and in some specific cases in Italy) to flavor meat, and in Europe and America they are added to desserts.

Historically, product and cultural exchanges between regions will also change the above-mentioned customs. Before the 15th century, the spiciness of Chinese cuisine mainly relied on pepper, pepper, yellow mustard, cornel, and European cooking mainly relied on pepper and mustard. The great geographical discovery spread the peppers from America to other places and became the main spiciness seasoning.