The climate and geography of Asia have a significant impact on the cuisine of the region. Temperature and geographical proximity can both influence the availability of ingredients and the use of spices. In temperate climates, such as East Asia and Hawaii, there are typically three or four crop cycles per year, allowing for a larger and longer growing season. This can lead to a greater variety of produce being available.
On the other hand, cold or warm climates may only have one crop cycle per year. The climate also determines which type of crops can be grown in a particular region, as some crops are better suited to extreme conditions while others require moderate temperatures. Modern cultivation techniques, such as irrigation and land development, can help to improve existing geographical factors. However, local food habits are still largely determined by regional resources. For example, Central Asian cuisine is known for its delicious flavors, which are mainly derived from local ingredients that are in season.
The quality and mineral content of soil in a given region can also affect local dietary habits by making certain crops more or less successful. The gastronomic traditions of Central Asia are also shaped by geography, climate, lifestyle, culture and the availability of ingredients. Despite the differences between countries in the region, they all share many common foods and place a high value on hospitality. Rice is one example of a crop that loves humid environments, so East Asia is an ideal climate for growing two or three rice crops per year.