WHEAT
462 G
Quantifying culinary diversity across countries.
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Grains
Fish and seafood
Produce
Eggs and dairy
meats
Sugar, fats and nuts
Grains 550 G
462 G
9 G
58 G
10 G
0 G
5 G
0 G
0 G
6 G
Grains 285 G
232 G
38 G
10 G
0 G
0 G
1 G
0 G
0 G
4 G
Produce 470 G
0 G
195 G
137 G
138 G
0 G
Produce 719 G
21 G
329 G
151 G
173 G
0 G
Meats 109 G
51 G
28 G
18 G
3 G
2 G
7 G
Meats 338 G
134 G
71 G
82 G
26 G
2 G
23 G
Fish and seafood 29 G
28 G
1 G
Fish and seafood 67 G
47 G
20 G
Eggs and dairy 499 G
29 G
456 G
14 G
Eggs and dairy 661 G
22 G
620 G
19 G
SUGARS, FATS AND NUTS 168 G
12 G
126 G
0 G
25 G
5 G
SUGARS, FATS AND NUTS 336 G
31 G
226 G
0 G
61 G
18 G
DILL
MARIGOLD
SUMMER SAVORY
TARRAGON
WILD GARLIC
BAY LEAVES
CILANTRO
MINT
PARSLEY
THYME
ANISEED MYRTLE
BASIL
LEMON MYRTLE
OREGANO
ROSEMARY
SALTBUSH
DILL
MARIGOLD
SUMMER SAVORY
TARRAGON
WILD GARLIC
BAY LEAVES
CILANTRO
MINT
PARSLEY
THYME
ANISEED MYRTLE
BASIL
LEMON MYRTLE
OREGANO
ROSEMARY
SALTBUSH
BLUE FENUGREEK
DRY CHILI
FENUGREEK
BLACK PEPPER
CORIANDER
CUMIN
BUSH TOMATO
DORIGO PEPPER
GINGER
PAPRIKA
PEPPERBERRY
SMOKED PAPRIKA
WATTLESEED
WHITE PEPPER
BLUE FENUGREEK
DRY CHILI
FENUGREEK
BLACK PEPPER
CORIANDER
CUMIN
BUSH TOMATO
DORIGO PEPPER
GINGER
PAPRIKA
PEPPERBERRY
SMOKED PAPRIKA
WATTLESEED
WHITE PEPPER
TOMATO
GARLIC
ONION
FINGER LIME
GINGER
LEMON
LIME
ORANGE
TRUFFLES
TOMATO
GARLIC
ONION
FINGER LIME
GINGER
LEMON
LIME
ORANGE
TRUFFLES
FRUIT MOLASSES
HONEY
PEPPER PASTE
POMEGRANATE MOLASSES
TOMATO PASTE
WINE VINEGAR
YOGURT
WINE
BUTTER
HP SAUCE
OLIVE OIL
VEGEMITE
WORCESTERSHIRE SAUCE
FRUIT MOLASSES
HONEY
PEPPER PASTE
POMEGRANATE MOLASSES
TOMATO PASTE
WINE VINEGAR
YOGURT
WINE
BUTTER
HP SAUCE
OLIVE OIL
VEGEMITE
WORCESTERSHIRE SAUCE
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.
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.