Low spice

Low spice in cooking refers to minimal spiciness, where the dish has little to no heat from spices. The level of spiciness can vary depending on the recipe and personal preference. Still, the low herb is generally suitable for those who prefer milder flavours or have a low tolerance for spicy foods.

Some common ingredients that can add a low level of heat to a dish include:

  1. Black pepper: This spice is often used to flavour dishes without making them too spicy.

  2. Paprika: This spice is made from ground sweet peppers, adding a mild smoky flavour to dishes.

  3. Cumin: This spice is commonly used in Mexican, Indian, and Middle Eastern cuisine and has a warm, earthy flavour.

  4. Turmeric: This spice is often used in South Asian cuisine and has a mild flavour with a slightly bitter undertone.

Low-spice dishes can be enjoyed by people of all ages and palates and are a good choice for those who want to enjoy the flavours of a world without the added heat. However, it's important to note that some people may still find low-spice dishes too spicy, so it's always best to adjust the spice to your taste.