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Azerbaijani vs British food & cuisine

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Azerbaijan

VS

United Kingdom

Azerbaijan

United Kingdom

The average Azerbaijani daily plate size is

The average British daily plate size is

2368 g.
2307 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 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 393 G

WHEAT

315 G

RICE

33 G

CORN

17 G

BARLEY

8 G

RYE

2 G

OATS

16 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

2 G

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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 832 G

PULSES

4 G

VEGETABLES

355 G

STARCHY ROOTS

192 G

FRUITS

216 G

SEA PLANTS

0 G

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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 227 G

POULTRY

92 G

PORK

68 G

BEEF

48 G

MUTTON AND GOAT

11 G

OTHER MEAT

3 G

OFFALS

5 G

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Fish and seafood 5 G

FISH

5 G

SEAFOOD

0 G

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Fish and seafood 49 G

FISH

38 G

SEAFOOD

11 G

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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 613 G

EGGS

31 G

MILK AND DAIRY

568 G

ANIMAL FATS

14 G

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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 193 G

NUTS

21 G

SWEETENERS

105 G

SUGAR CROPS

0 G

VEG OILS

51 G

OILCROPS

16 G

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Herbs

CILANTRO

DILL

MARIGOLD

TARRAGON

ZIZIPHORA

BAY LEAVES

MINT

PARSLEY

THYME

CHIVES

ROSEMARY

SAGE

Azerbaijan
Common
United Kingdom

CILANTRO

DILL

MARIGOLD

TARRAGON

ZIZIPHORA

BAY LEAVES

MINT

PARSLEY

THYME

CHIVES

ROSEMARY

SAGE

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Spices

BLUE FENUGREEK

CUMIN

DRY CHILI

FENUGREEK

GREEN CARDAMOM

SAFFRON

SUMAC

TURMERIC DRY

BLACK PEPPER

CINNAMON

CORIANDER

ALLSPICE

CLOVES

GINGER

MACE

NUTMEG

WHITE PEPPER

Azerbaijan
Common
United Kingdom

BLUE FENUGREEK

CUMIN

DRY CHILI

FENUGREEK

GREEN CARDAMOM

SAFFRON

SUMAC

TURMERIC DRY

BLACK PEPPER

CINNAMON

CORIANDER

ALLSPICE

CLOVES

GINGER

MACE

NUTMEG

WHITE PEPPER

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Aromatics

GARLIC

ONION

CARROT

CELERY STALKS

LEEK

PARSLEY ROOT

Azerbaijan
Common
United Kingdom

GARLIC

ONION

CARROT

CELERY STALKS

LEEK

PARSLEY ROOT

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Condiments

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

Azerbaijan
Common
United Kingdom

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

United Kingdom

SEASONINGS

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.

SAUCES

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.

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