WHEAT
277 G
Quantifying culinary diversity across countries.
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Grains
Fish and seafood
Produce
Eggs and dairy
meats
Sugar, fats and nuts
Grains 313 G
277 G
21 G
4 G
4 G
1 G
3 G
0 G
0 G
3 G
Grains 280 G
253 G
13 G
3 G
4 G
3 G
0 G
0 G
0 G
4 G
Produce 953 G
9 G
423 G
142 G
379 G
0 G
Produce 1082 G
14 G
526 G
245 G
255 G
0 G
Meats 219 G
71 G
73 G
40 G
21 G
5 G
9 G
Meats 201 G
36 G
90 G
38 G
3 G
5 G
29 G
Fish and seafood 60 G
43 G
17 G
Fish and seafood 65 G
53 G
12 G
Eggs and dairy 648 G
24 G
614 G
10 G
Eggs and dairy 566 G
34 G
429 G
103 G
SUGARS, FATS AND NUTS 310 G
38 G
103 G
0 G
77 G
92 G
SUGARS, FATS AND NUTS 251 G
37 G
145 G
0 G
54 G
15 G
BASIL
DILL
MINT
OREGANO
ROSEMARY
BAY LEAVES
PARSLEY
SAGE
THYME
CHERVIL
CHIVES
MARJORAM
SUMMER SAVORY
TARRAGON
BASIL
DILL
MINT
OREGANO
ROSEMARY
BAY LEAVES
PARSLEY
SAGE
THYME
CHERVIL
CHIVES
MARJORAM
SUMMER SAVORY
TARRAGON
CINNAMON
CLOVES
CUMIN
DRY CHILI
FENNEL SEED
BLACK PEPPER
JUNIPER BERRIES
MACE
NUTMEG
WHITE PEPPER
CINNAMON
CLOVES
CUMIN
DRY CHILI
FENNEL SEED
BLACK PEPPER
JUNIPER BERRIES
MACE
NUTMEG
WHITE PEPPER
FENNEL
LEMON
ORANGE
TOMATO
CARROT
CELERY STALKS
GARLIC
ONION
CELERY ROOT
LEEK
SHALLOT
FENNEL
LEMON
ORANGE
TOMATO
CARROT
CELERY STALKS
GARLIC
ONION
CELERY ROOT
LEEK
SHALLOT
CAPERS
HONEY
OLIVE OIL
OLIVES
TOMATO PASTE
WINE VINEGAR
YOGURT
WINE
BEER
BUTTER
CREAM
CRÈME FRAÎCHE
DUCK FAT
FRUIT VINEGAR
MAYONNAISE
MUSTARD
PORK FAT
CAPERS
HONEY
OLIVE OIL
OLIVES
TOMATO PASTE
WINE VINEGAR
YOGURT
WINE
BEER
BUTTER
CREAM
CRÈME FRAÎCHE
DUCK FAT
FRUIT VINEGAR
MAYONNAISE
MUSTARD
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.