WHEAT
556 G
Quantifying culinary diversity across countries.
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Grains
Fish and seafood
Produce
Eggs and dairy
meats
Sugar, fats and nuts
Grains 612 G
556 G
15 G
35 G
2 G
1 G
1 G
0 G
0 G
2 G
Grains 393 G
315 G
33 G
17 G
8 G
2 G
16 G
0 G
0 G
2 G
Produce 987 G
2 G
518 G
223 G
244 G
0 G
Produce 832 G
4 G
355 G
192 G
216 G
0 G
Meats 113 G
40 G
2 G
35 G
23 G
0 G
13 G
Meats 227 G
92 G
68 G
48 G
11 G
3 G
5 G
Fish and seafood 5 G
5 G
0 G
Fish and seafood 49 G
38 G
11 G
Eggs and dairy 464 G
26 G
420 G
18 G
Eggs and dairy 613 G
31 G
568 G
14 G
SUGARS, FATS AND NUTS 187 G
12 G
145 G
0 G
27 G
3 G
SUGARS, FATS AND NUTS 193 G
21 G
105 G
0 G
51 G
16 G
CILANTRO
DILL
MARIGOLD
TARRAGON
ZIZIPHORA
BAY LEAVES
MINT
PARSLEY
THYME
CHIVES
ROSEMARY
SAGE
CILANTRO
DILL
MARIGOLD
TARRAGON
ZIZIPHORA
BAY LEAVES
MINT
PARSLEY
THYME
CHIVES
ROSEMARY
SAGE
BLUE FENUGREEK
CUMIN
DRY CHILI
FENUGREEK
GREEN CARDAMOM
SAFFRON
SUMAC
TURMERIC DRY
BLACK PEPPER
CINNAMON
CORIANDER
ALLSPICE
CLOVES
GINGER
MACE
NUTMEG
WHITE PEPPER
BLUE FENUGREEK
CUMIN
DRY CHILI
FENUGREEK
GREEN CARDAMOM
SAFFRON
SUMAC
TURMERIC DRY
BLACK PEPPER
CINNAMON
CORIANDER
ALLSPICE
CLOVES
GINGER
MACE
NUTMEG
WHITE PEPPER
GARLIC
ONION
CARROT
CELERY STALKS
LEEK
PARSLEY ROOT
GARLIC
ONION
CARROT
CELERY STALKS
LEEK
PARSLEY ROOT
DATES
DRIED YOGURT
FRUIT MOLASSES
HONEY
PEPPER PASTE
POMEGRANATE MOLASSES
TOMATO PASTE
VERJUICE
WINE VINEGAR
YOGURT
LAMB FAT
BEEF FAT
BEER
BUTTER
CRÈME FRAÎCHE
GRAIN VINEGAR
HORSERADISH
HP SAUCE
MUSTARD
WORCESTERSHIRE SAUCE
DATES
DRIED YOGURT
FRUIT MOLASSES
HONEY
PEPPER PASTE
POMEGRANATE MOLASSES
TOMATO PASTE
VERJUICE
WINE VINEGAR
YOGURT
LAMB FAT
BEEF FAT
BEER
BUTTER
CRÈME FRAÎCHE
GRAIN VINEGAR
HORSERADISH
HP SAUCE
MUSTARD
WORCESTERSHIRE SAUCE
British flavor identity emerges from a paradox: a culinary tradition built on restraint yet profoundly shaped by global empire. This restraint reflects a philosophy of enhancing ingredients rather than masking them and relies on the use of fewer spices compared to many cuisines.
British seasoning practices underwent a dramatic transformation across centuries. Medieval British cooking was heavily spiced: research reveals that 90% of 13th-15th century recipes contained imported pepper, cinnamon, ginger, and nutmeg (source). Later, New World discoveries introduced tomatoes, potatoes, and chili peppers; spices became more accessible to the middle classes. The 1600 founding of the East India Company enhanced British seasoning through organized spice importation and allowed specific spice applications to rise, like CURRY POWDER (made of turmeric, coriander seed, cumin seed, fennel seed, fenugreek, paprika, and mustard), which is a British interpretation of Indian masalas, standardized for British palates. Unlike Indian spice blends, British curry powder provides consistent, mild heat suitable for leftover meat preparations. World War II rationing severely disrupted this heavy spicing trajectory, creating a generation with conservative seasoning habits.
Traditional British herbs that form the foundation are sage, rosemary, thyme, and parsley. These hardy, climate-appropriate plants have been local since medieval times and continue dominating now. Sage is perhaps the most characteristically British herb, essential in stuffings, sausages, and the sage-and-onion combination for roasted meats.
Spice-wise, white pepper is distinctly British—it’s preferred over black pepper. Nutmeg and mace are important in baking, essential for milk-based dishes, custards, and the MIXED SPICE BLEND of cinnamon, allspice, nutmeg, cloves, ginger, and coriander. This British spice blend is common for Christmas puddings, mince pies, and hot cross buns.
British people have a notable affinity for tanginess, which is very visible in sauces:
WORCESTERSHIRE SAUCE, accidentally created by Lea & Perrins chemists in the 1830s, undergoes 18-month fermentation to produce its umami profile from anchovies, vinegar, molasses, tamarind, onions, and garlic. This ‘happy accident’ now appears in everything from cheese on toast to cocktails.
HP SAUCE represents the British brown sauce tradition with its blend of tomatoes, malt vinegar, molasses, dates, and tamarind. Served with bacon sandwiches and full English breakfasts, HP sauce shows British preferences for sweet-tangy accompaniments to rich foods.
ENGLISH MUSTARD, though not technically a sauce, but rather a condiment, delivers fierce heat unlike any other variety. It’s significantly hotter and more pungent than French Dijon or American yellow mustard because it’s made without vinegar or with very little acid, relying on water or beer instead. This allows the mustard seeds’ natural heat compounds to remain at full strength, creating that distinctive nasal-clearing bite.
Also not a sauce, but a relish PICCALILLI is made from pickled chunky vegetables like cauliflower and onions in spiced turmeric vinegar. Its traditionally served with cold meats and cheese to add sharp, tangy contrast to rich foods.