Cream soups are flavored broths thickened with a white sauce. Many traditional East Asian soups are typically broths, "clear soups", or starch thickened soups. Starch is consumed with a variety of curries and lentil soups or broths. Spoons were used for soups and broths. Tunisian sauces, which are closer to spicy broths, are an integral part of dishes. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Meat-based soup broths are also commonly consumed to provide hydration and added nutrients. It has been described as savory and is characteristic of broths and cooked meats. Various carefully controlled broths were fermented using the isolated actinomycete. They are used as vegetables in numerous Asian dishes and broths. The vaccine's polysaccharide sugars are grown separately in soy peptone broths. Lentil and pulse-based broths are common. Some modern "ramen" broths can also be vegetable-based. All the broths are mixed with cucumber pickle water. In 1745, John Needham performed a series of experiments on boiled broths.