As anyone who has ever tasted Moroccan cuisine can attest, Arabs have a very distinctive way of using spices. One of the most notable features of Arab cuisine is the use of warm spices such as cumin, cinnamon, and paprika. These spices are used to create bold and flavorful dishes that are often quite spicy. In contrast to the heavy use of spices in Arab cuisine, Turks typically use a more moderate amount of spices in their dishes. This is due in part to the fact that Turkish cuisine has been heavily influenced by Ottoman cuisine, which is known for its more subtle flavors. As a result, Turks tend to use a wider variety of spices than Arabs, including mint, dill, and sumac. However, the use of spices in Arab and Turkish cuisine is just one of many ways in which these two cuisines differ.