Since they use chiles generously, Thai food is sometimes extremely hot and fiery. For Thai curries, see coconut . In Cambodia and Vietnam, spice usage is not that dominant, and also Philippinos cook rather mildly. Besides garlic and ginger , Philippine cuisine makes use of the South American annatto seeds. This spice was introduced to the Philippines by the Spaniards and is hardly known in other Asian countries.
Soy sauce is the most important condiment in China.
Especially mild and poor in spices is Cantonese cuisine, which is known for its exotic meat dishes made from dogs, cats, monkeys and snakes. An important flavouring of Central Chinese cookery is doubanjiang , red hot bean paste. For cooking in master sauce , see cassia . Most Indonesian cuisines do not use sweet spices, which is all the more remarkable because cloves , nutmeg and the Sumatra cinnamon variety are indigenous in Indonesia. Instead of these, the most popular spices are ginger , onion , garlic and moderate amounts of chiles , furthermore galanga and turmeric .