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Azerbaijani vs Spanish food & cuisine

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Azerbaijan

VS

Spain

Azerbaijan

Spain

The average Azerbaijani daily plate size is

The average Spanish daily plate size is

2368 g.
2217 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

Spanish people love their food, eat generous portions, and prepare it simply—using only a few fresh ingredients that don’t hide behind excessive seasoning or elaborate presentation. In Spain, culinary wisdom means knowing when to stop rather than what to add. Menus often include the trinity of Spanish proteins: jamón ibérico, salted cod, and fresh seafood. Bread, manchego cheese, quality beef, golden olive oil, ripe tomatoes, and wine are foundational.

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Grains 612 G

WHEAT

556 G

RICE

15 G

CORN

35 G

BARLEY

2 G

RYE

1 G

OATS

1 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

2 G

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Grains 316 G

WHEAT

271 G

RICE

31 G

CORN

6 G

BARLEY

2 G

RYE

4 G

OATS

2 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

0 G

Wheat has been a cornerstone grain for centuries. Wheat breads prevail, though in many forms and recipes, depending on the region. Some of the most popular are pan de barra – baguette-style bread with a crispy crust and soft interior, used for making bocadillos; pan de payes – thick rustic crust, and dense, chewy crumb, used for toasting and served with tomato and olive oil; pan de molde – sandwich bread, soft and sliced; molletes – small round rolls; rosquilletas – thin, crispy breadsticks.

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Produce 987 G

PULSES

2 G

VEGETABLES

518 G

STARCHY ROOTS

223 G

FRUITS

244 G

SEA PLANTS

0 G

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Produce 774 G

PULSES

15 G

VEGETABLES

304 G

STARCHY ROOTS

164 G

FRUITS

265 G

SEA PLANTS

0 G

The humble potato is loved in Spain: tortilla española – potato omelet, patatas bravas tossed in spicy sauce, or the wrinkled  Canarian papas arrugadas with mojo sauce. Spain ranks as one of Europe’s top potato producers and consumers, with each region developing distinctive potato specialties.

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Meats 113 G

POULTRY

40 G

PORK

2 G

BEEF

35 G

MUTTON AND GOAT

23 G

OTHER MEAT

0 G

OFFALS

13 G

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Meats 290 G

POULTRY

89 G

PORK

147 G

BEEF

35 G

MUTTON AND GOAT

5 G

OTHER MEAT

4 G

OFFALS

10 G

No meat is as popular in Spain as is pork. It has to do with the overall pork popularity in Europe and the dry-curing – the Spanish form of art. World finest jamón ibérico with its counterpart jamón serrano are eaten both daily and are served as special treat for celebrations. Dedicated ham shops jamonerías and the sight of hanging hams in bars are a part of Spanish culture.

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Fish and seafood 5 G

FISH

5 G

SEAFOOD

0 G

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Fish and seafood 111 G

FISH

79 G

SEAFOOD

32 G

Fish and seafood in Spain are consumed in huge quantities, especially in coastal Galicia, Andalusia, and Catalonia. You’ll find everything from octopus, clams, and shrimp to bacalao salt cod, sea bream, sea bass, and sardines. Spain’s affinity for cephalopods is unique – cuisine features octopus, squid, and cuttlefish prepared in dozens of ways, unlike many other European cuisines.

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Eggs and dairy 464 G

EGGS

26 G

MILK AND DAIRY

420 G

ANIMAL FATS

18 G

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Eggs and dairy 504 G

EGGS

41 G

MILK AND DAIRY

452 G

ANIMAL FATS

11 G

Dairy farming and shepherding have historically been more prevalent in Galicia, Asturias, and the Basque Country. Spain has a long tradition of cheesemaking, so it is challenging to pinpoint the exact number of varieties. It is estimated that around 150-200 cheese types are Spanish, and 26 are classified as Protected Designations of Origin.

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SUGARS, FATS AND NUTS 187 G

NUTS

12 G

SWEETENERS

145 G

SUGAR CROPS

0 G

VEG OILS

27 G

OILCROPS

3 G

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SUGARS, FATS AND NUTS 222 G

NUTS

35 G

SWEETENERS

86 G

SUGAR CROPS

0 G

VEG OILS

84 G

OILCROPS

17 G

Olive oil is so essential in Spain that its consumption is nearly three times the Mediterranean average. Spain is the world’s largest producer of olive oil, responsible for about 44% of global production. It is also the second-largest consumer worldwide, with an annual consumption of 10 liters per person, trailing only Greece.

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Herbs

CILANTRO

DILL

MARIGOLD

MINT

TARRAGON

ZIZIPHORA

BAY LEAVES

PARSLEY

THYME

LEMON VERBENA

MARJORAM

OREGANO

ROSEMARY

Azerbaijan
Common
Spain

CILANTRO

DILL

MARIGOLD

MINT

TARRAGON

ZIZIPHORA

BAY LEAVES

PARSLEY

THYME

LEMON VERBENA

MARJORAM

OREGANO

ROSEMARY

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Spices

BLUE FENUGREEK

CORIANDER

FENUGREEK

GREEN CARDAMOM

SUMAC

TURMERIC DRY

BLACK PEPPER

CINNAMON

CUMIN

DRY CHILI

SAFFRON

CLOVES

NUTMEG

PAPRIKA

SMOKED PAPRIKA

Azerbaijan
Common
Spain

BLUE FENUGREEK

CORIANDER

FENUGREEK

GREEN CARDAMOM

SUMAC

TURMERIC DRY

BLACK PEPPER

CINNAMON

CUMIN

DRY CHILI

SAFFRON

CLOVES

NUTMEG

PAPRIKA

SMOKED PAPRIKA

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Aromatics

GARLIC

ONION

BELL PEPPERS

FENNEL

LEMON

ORANGE

TOMATO

TRUFFLES

Azerbaijan
Common
Spain

GARLIC

ONION

BELL PEPPERS

FENNEL

LEMON

ORANGE

TOMATO

TRUFFLES

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Condiments

DATES

DRIED YOGURT

FRUIT MOLASSES

HONEY

LAMB FAT

PEPPER PASTE

POMEGRANATE MOLASSES

VERJUICE

YOGURT

TOMATO PASTE

WINE VINEGAR

ANCHOVIES

CAPERS

OLIVE OIL

OLIVES

PORK FAT

WINE

Azerbaijan
Common
Spain

DATES

DRIED YOGURT

FRUIT MOLASSES

HONEY

LAMB FAT

PEPPER PASTE

POMEGRANATE MOLASSES

VERJUICE

YOGURT

TOMATO PASTE

WINE VINEGAR

ANCHOVIES

CAPERS

OLIVE OIL

OLIVES

PORK FAT

WINE

Spain

SEASONINGS

Spanish dishes are straightforward in flavor, letting the quality ingredients shine. Herbs and spices enhance but don’t overpower the primary ingredients.

Paprika PIMENTÓN is a cornerstone of culinary identity. While it is also used in Hungarian or Portuguese cuisines, Spanish paprika stands out for its deep, smoky flavor. Comes in two varieties: pimentón de la vera and pimentón de murcia.

DE LA VERA is a district in Western Spain famous for drying and smoking red peppers over an oak fire and then grinding them. This method delivers a smoky, woodsy flavor to food without having to smoke the food itself. The peppers are also earthy and just a tiny bit fruity and bright.

PMENTON DE MURCIA is usually sun-dried and provides a sweet, rich, and fruity flavor. Both varieties come in three types: sweet–dulce, bittersweet–agridulce, and hot – Picante.

In addition to paprika, Spanish cuisine uses bay leaves, saffron, garlic, parsley, and ñora, a unique Spanish red round pepper that is sweet and mild (500 Scoville heat units). It is typically dried in the sun and ground alone, or it can be ground with garlic or soaked in hot water and rehydrated.

SAUCES

SOFRITO – a classic Spanish flavor base made from onions, garlic, tomatoes, bell peppers, and olive oil. It is used as a base for stews, soups, and rice dishes like paella and can be varied with ingredients such as orange, saffron, and garlic.

ROMESCO is a sauce made from roasted tomatoes, garlic, almonds, hazelnuts, olive oil, red wine vinegar, and ñora peppers. It is used as a dip for vegetables, seafood, and meats and as a condiment for grilled foods.

ALLIOLI – a cold emulsified garlic, olive oil, egg yolks (optional in some regions), lemon juice, and salt sauce found on the Mediterranean coast of Spain and France.

SALSA BRAVA – tomato sauce, paprika, chili powder, vinegar, and olive oil, this is the iconic sauce for patatas bravas.

MOJO – The Canary Islands sauce comes in green or red varieties, the latter being spicy. These sauces are commonly served with salty boiled potatoes and papas arugadas, as well as a dip for bread. Both green and red mojos are made from garlic, lime juice, olive oil, cumin, white wine vinegar, and salt; the green mojo also contains green bell pepper, cilantro, and/or parsley, while the red mojo uses red bell pepper, red wine vinegar, and chili pepper or jalapeño.

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