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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. The king of Thailand is the official patron of IRRI. Like most Asian cultures, respect towards ancestors is an essential part of Thai spiritual practice. Thais have a strong sense of hospitality and generosity, but also a strong sense of social hierarchy. Seniority is an important concept in Thai culture. Elders have by tradition ruled in family decisions or ceremonies. Older siblings have duties to younger ones. Taboos in Thailand include touching someone's head or pointing with the feet, as the head is considered the most sacred and the foot the dirtiest part of the body. Thai society has been influenced in recent years by its widely available multi-language press and media. There are some English and numerous Thai and Chinese newspapers in circulation; most Thai popular magazines use English headlines as a chic glamor factor. Many large businesses in Bangkok operate in English as well as other languages.