Quantifying culinary diversity across countries.

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Armenian vs Aussie food & cuisine

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Armenia

VS

Australia

Armenia

Australia

The average Armenian daily plate size is

The average Aussie daily plate size is

2579 g.
2406 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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meats

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Sugar, fats and nuts

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Grains 452 G

WHEAT

388 G

RICE

13 G

CORN

26 G

BARLEY

16 G

RYE

1 G

OATS

2 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

6 G

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Grains 285 G

WHEAT

232 G

RICE

38 G

CORN

10 G

BARLEY

0 G

RYE

0 G

OATS

1 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

4 G

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Produce 1087 G

PULSES

7 G

VEGETABLES

595 G

STARCHY ROOTS

181 G

FRUITS

304 G

SEA PLANTS

0 G

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Produce 719 G

PULSES

21 G

VEGETABLES

329 G

STARCHY ROOTS

151 G

FRUITS

173 G

SEA PLANTS

0 G

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Meats 172 G

POULTRY

49 G

PORK

26 G

BEEF

70 G

MUTTON AND GOAT

10 G

OTHER MEAT

0 G

OFFALS

17 G

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Meats 338 G

POULTRY

134 G

PORK

71 G

BEEF

82 G

MUTTON AND GOAT

26 G

OTHER MEAT

2 G

OFFALS

23 G

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Fish and seafood 16 G

FISH

15 G

SEAFOOD

1 G

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Fish and seafood 67 G

FISH

47 G

SEAFOOD

20 G

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Eggs and dairy 668 G

EGGS

35 G

MILK AND DAIRY

612 G

ANIMAL FATS

21 G

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Eggs and dairy 661 G

EGGS

22 G

MILK AND DAIRY

620 G

ANIMAL FATS

19 G

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SUGARS, FATS AND NUTS 184 G

NUTS

5 G

SWEETENERS

148 G

SUGAR CROPS

0 G

VEG OILS

27 G

OILCROPS

4 G

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SUGARS, FATS AND NUTS 336 G

NUTS

31 G

SWEETENERS

226 G

SUGAR CROPS

0 G

VEG OILS

61 G

OILCROPS

18 G

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Herbs

DILL

SUMMER SAVORY

TARRAGON

ZIZIPHORA

BAY LEAVES

CILANTRO

MINT

OREGANO

PARSLEY

THYME

ANISEED MYRTLE

BASIL

LEMON MYRTLE

ROSEMARY

SALTBUSH

Armenia
Common
Australia

DILL

SUMMER SAVORY

TARRAGON

ZIZIPHORA

BAY LEAVES

CILANTRO

MINT

OREGANO

PARSLEY

THYME

ANISEED MYRTLE

BASIL

LEMON MYRTLE

ROSEMARY

SALTBUSH

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Spices

ALLSPICE

CARAWAY

CINNAMON

DRY CHILI

FENUGREEK

SUMAC

BLACK PEPPER

CORIANDER

CUMIN

PAPRIKA

BUSH TOMATO

DORIGO PEPPER

GINGER

PEPPERBERRY

SMOKED PAPRIKA

WATTLESEED

WHITE PEPPER

Armenia
Common
Australia

ALLSPICE

CARAWAY

CINNAMON

DRY CHILI

FENUGREEK

SUMAC

BLACK PEPPER

CORIANDER

CUMIN

PAPRIKA

BUSH TOMATO

DORIGO PEPPER

GINGER

PEPPERBERRY

SMOKED PAPRIKA

WATTLESEED

WHITE PEPPER

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Aromatics

ROSEWATER

TOMATO

GARLIC

ONION

FINGER LIME

GINGER

LEMON

LIME

ORANGE

TRUFFLES

Armenia
Common
Australia

ROSEWATER

TOMATO

GARLIC

ONION

FINGER LIME

GINGER

LEMON

LIME

ORANGE

TRUFFLES

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Condiments

DRIED YOGURT

FRUIT MOLASSES

LAMB FAT

POMEGRANATE MOLASSES

TAHINI

TOMATO PASTE

YOGURT

BUTTER

HP SAUCE

OLIVE OIL

VEGEMITE

WINE

WORCESTERSHIRE SAUCE

Armenia
Common
Australia

DRIED YOGURT

FRUIT MOLASSES

LAMB FAT

POMEGRANATE MOLASSES

TAHINI

TOMATO PASTE

YOGURT

BUTTER

HP SAUCE

OLIVE OIL

VEGEMITE

WINE

WORCESTERSHIRE SAUCE

Australia

SEASONINGS

In this multicultural mess, it is rather difficult to define what flavors are distinctly Australian mainstream. Let’s try to list them down, even if they came from somewhere else originally.

Salt and pepper are fundamental, garlic is very important, and lemon is huge, whether it’s fresh lemon juice on seafood, lemon pepper seasoning, or preserved lemons in salads. Rosemary is a popular herb, especially with lamb, and fresh parsley, basil, and cilantro are standard in most home kitchens.

The Asian influence has made soy sauce, sesame oil, and ginger incredibly common, while chili has been fully adopted.  Dukkah has become very Australian despite its Middle Eastern origins, and you’ll find it sprinkled on avocado toast or used as a crust.

Paprika, both sweet and smoked, shows up constantly, and there’s a real love for Mediterranean flavors like olive oil, wine, and sun-dried tomatoes. BBQ sauce and tomato sauce (ketchup) are basically food groups, and anything ‘smoky’ or ‘charred’ fits that barbie culture.

What’s emerged is this palette that’s basically Mediterranean-Asian-Anglo fusion—fresh, bright flavors that work with seafood and grilled meats, without being too fussy or complicated.

Australia doesn’t have a long history of spice cultivation, but it does have a growing reputation for unique native flavorings:

WATTLESEED – roasted and ground, it has a nutty, coffee-like flavor; used in desserts, bread, and rubs.

LEMON MYRTLE –intense citrusy aroma, used in teas, seafood, desserts, and spice blends.

PEPPERBERRY / TASMANIAN PEPPERLEAF – spicy, woody, and slightly sweet; used as a pepper substitute.

SALTBUSH – is a hardy herbal bush that thrives in arid conditions, salty and earthy,  used as a herb or dried into a spice.

FINGER LIME – unique, elongated native citrus, often called ‘citrus caviar’ because of its tiny, pearl-like juice vesicles.

SAUCES

TOMATO SAUCE (KETCHUP) – sweeter and less tangy than American ketchup, often eaten with meat pies and sausage rolls.

BBQ SAUCE – a thick, sweet, and smoky sauce used for grilling meats. Australian versions tend to be sweeter, smokier, and sometimes with a hint of bush spices.

VEGEMITE spread is iconic in Australia and is often used on toast or in cooking. It has a strong, salty, umami flavor. Vegemite was created in 1922 to replace British Marmite during wartime shortages. It is rich in B vitamins and has become so iconic that it was included in Australian WWII soldier rations.

MINT SAUCE – commonly served with roast lamb, a classic Australian Sunday roast dish. It’s a mix of mint, vinegar, and sugar.

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