Thai cuisine blends five fundamental tastes: sweet, spicy, sour, bitter and salty. Some common ingredients used in Thai cuisine include garlic, chillies, lime juice, lemon grass, and fish sauce. The staple food in Thailand is rice, particularly jasmine variety rice (also known as Hom Mali rice) which is included in almost every meal. Thailand is the world's largest exporter of rice, and Thais domestically consume over 100 kg of milled rice per person per year. Over 5000 varieties of rice from Thailand are preserved in the rice gene bank of the International Rice Research Institute (IRRI), based in the Philippines.