TABLE 1.

Types and frequencies of plant-based ingredients.

	Zhourat	Arab spices	Greece	Turkey	Iran	Whole set
Samples	19	10	37	10	17	93
Ingredients	76	78	93	42	38	227 a
Maximum number of ingredients per sample	33	40	40	11	17	40
Average number of ingredients	11	16	12	8	6	10.5
% Samples traditional/total samples	65	50	60	44	12	48
Average number of ingredients traditional	14	24.8	28	9.5	14	17.5
Average number of ingredients industrial	6.3	7.4	7.7	7	4.8	6.5
Food	39	67	44	32	29	127
Non-food	36	11	49	10	9	96
Cultivated	14	30	29	14	19	64
Cultivated and imported	0	1	0	1	1	2
Feral and cultivated	4	2	0	0	1	5
Imported	12	17	13	15	8	30
Wild	26	10	22	0	2	59
Wild and cultivated	20	18	29	8	7	63

^aFour ingredients were synthetic chemical substances.