Austria test
Read moreQuantifying culinary diversity across countries.
Compare countries
VS
Grains
Fish and seafood
Produce
Eggs and dairy
meats
Sugar, fats and nuts
Austria test
Read moreGrains 313 G
277 G
21 G
4 G
4 G
1 G
3 G
0 G
0 G
3 G
Grains 330 G
233 G
21 G
32 G
2 G
30 G
7 G
0 G
0 G
5 G
The other part of the text. Most dishes in Libya starts with the following starchy bases: WHEAT couscous, pasta, RICE or BARLEY. The major staple of the Libyan diet is wheat, mainly in the form of bread, couscous and pasta, but also as a kind of porridges or antient breads (aseeda, zumita and bazeen) Libyan culinary practices still keeps very ancient.
Produce 953 G
9 G
423 G
142 G
379 G
0 G
Produce 831 G
4 G
377 G
150 G
237 G
0 G
Austria test
Meats 219 G
71 G
73 G
40 G
21 G
5 G
9 G
Meats 224 G
45 G
124 G
41 G
3 G
1 G
10 G
The other part of the text. Most dishes in Libya starts with the following starchy bases: WHEAT couscous, pasta, RICE or BARLEY. The major staple of the Libyan diet is wheat, mainly in the form of bread, couscous and pasta, but also as a kind of porridges or antient breads (aseeda, zumita and bazeen) Libyan culinary practices still keeps very ancient.
Fish and seafood 60 G
43 G
17 G
Fish and seafood 40 G
32 G
8 G
Austria test
Eggs and dairy 648 G
24 G
614 G
10 G
Eggs and dairy 632 G
39 G
543 G
50 G
SUGARS, FATS AND NUTS 310 G
38 G
103 G
0 G
77 G
92 G
SUGARS, FATS AND NUTS 232 G
24 G
113 G
0 G
70 G
25 G
Austria test
BASIL
MINT
OREGANO
ROSEMARY
SAGE
BAY LEAVES
DILL
PARSLEY
THYME
CHIVES
LOVAGE
MARJORAM
SUMMER SAVORY
WILD GARLIC
BASIL
MINT
OREGANO
ROSEMARY
SAGE
BAY LEAVES
DILL
PARSLEY
THYME
CHIVES
LOVAGE
MARJORAM
SUMMER SAVORY
WILD GARLIC
CLOVES
CUMIN
DRY CHILI
FENNEL SEED
BLACK PEPPER
CINNAMON
CARAWAY
JUNIPER BERRIES
NUTMEG
PAPRIKA
VANILLA
CLOVES
CUMIN
DRY CHILI
FENNEL SEED
BLACK PEPPER
CINNAMON
CARAWAY
JUNIPER BERRIES
NUTMEG
PAPRIKA
VANILLA
CELERY STALKS
FENNEL
LEMON
ORANGE
TOMATO
CARROT
GARLIC
ONION
CELERY ROOT
DRIED MUSHROOMS
PARSLEY ROOT
CELERY STALKS
FENNEL
LEMON
ORANGE
TOMATO
CARROT
GARLIC
ONION
CELERY ROOT
DRIED MUSHROOMS
PARSLEY ROOT
CAPERS
OLIVE OIL
OLIVES
TOMATO PASTE
WINE VINEGAR
YOGURT
HONEY
WINE
BUTTER
CREAM
FRUIT VINEGAR
HORSERADISH
MUSTARD
POPPY SEEDS
PORK FAT
CAPERS
OLIVE OIL
OLIVES
TOMATO PASTE
WINE VINEGAR
YOGURT
HONEY
WINE
BUTTER
CREAM
FRUIT VINEGAR
HORSERADISH
MUSTARD
POPPY SEEDS
PORK FAT
For Greece, it’s quite tempting to list lemon, olive oil, garlic, and oregano and stop there – this fresh combination is so iconic and Greek. Herbs are the soul of Greek cooking, used generously to elevate the dishes. Greeks often use minimal seasoning even for grilled meats. Yet if we talk stews, soups and hearty dishes, then cinnamon, allspice, cloves, cumin, and nutmeg add warmth, depth, and sweetness but don’t overpower – the purity of ingredient remains.
It’s fascinating how Greek cuisine shows the meeting of Western and Eastern cultures through its two most important condiments – olive oil and yogurt. Olive oil comes from the Mediterranean tradition that Greece shares with Italy, Spain and southern France. Meanwhile, yogurt connects Greece to the east – to Turkey, the Levant, and other Middle Eastern food cultures. The same pattern appears in Greek architecture, music, and other cultural expressions as well.
Though not exclusive to Greek cuisine, mahlab, and mastic contribute to distinctive flavors: mahlab, a spice made from the ground seeds of the St. Lucie cherry or black cherry tree, has a unique and slightly sweet taste with hints of almond and cherry. It is used in desserts, such as tsoureki (a sweet bread), and in some savory dishes. Mastic, a resin obtained from the mastic tree, is used as a flavoring and thickening agent in desserts. Mastic has a piney, slightly resinous flavor and a unique chewy texture when ground into a powder.
TZADZIKI – a rich, creamy, bright, and fresh, indeed the most famous sauce, made from strained yogurt, cucumber, dill, mint, lemon, garlic, and olive oil, eaten with bread, grilled meats, as a part of a meze platter, as a salad dressing,
AVGOLEMONO is another Greek signature. It is used as both a sauce and a soup, made from egg yolks and lemon juice whisked together until they develop a thick consistency.
LADOLEMONO is a classic lemon and olive oil dressing whisked together to perfection, used as a marinade, or drizzled over grilled fish, seafood, and vegetables.
SKORDALIA – a pungent garlic sauce paired with fried cod (bakaliaros), boiled beets, or vegetables. Made of garlic, potatoes or bread, olive oil, lemon juice, vinegar, almonds/walnuts.