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 418 G
13 G
43 G
53 G
0 G
0 G
0 G
97 G
139 G
73 G
Produce 953 G
9 G
423 G
142 G
379 G
0 G
Produce 181 G
26 G
17 G
119 G
19 G
0 G
Meats 219 G
71 G
73 G
40 G
21 G
5 G
9 G
Meats 147 G
1 G
0 G
75 G
49 G
2 G
20 G
Fish and seafood 60 G
43 G
17 G
Fish and seafood 18 G
18 G
0 G
Eggs and dairy 648 G
24 G
614 G
10 G
Eggs and dairy 65 G
1 G
61 G
3 G
SUGARS, FATS AND NUTS 310 G
38 G
103 G
0 G
77 G
92 G
SUGARS, FATS AND NUTS 91 G
0 G
27 G
0 G
14 G
50 G
BASIL
BAY LEAVES
DILL
OREGANO
PARSLEY
ROSEMARY
SAGE
MINT
THYME
AFRICAN BASIL
BAOBAB LEAVES
HIBISCUS
BASIL
BAY LEAVES
DILL
OREGANO
PARSLEY
ROSEMARY
SAGE
MINT
THYME
AFRICAN BASIL
BAOBAB LEAVES
HIBISCUS
CINNAMON
CLOVES
CUMIN
FENNEL SEED
BLACK PEPPER
DRY CHILI
CALABASH NUTMEG
CORIANDER
GINGER
GRAINS OF PARADISE
CINNAMON
CLOVES
CUMIN
FENNEL SEED
BLACK PEPPER
DRY CHILI
CALABASH NUTMEG
CORIANDER
GINGER
GRAINS OF PARADISE
CARROT
CELERY STALKS
FENNEL
ORANGE
GARLIC
LEMON
ONION
TOMATO
GINGER
CARROT
CELERY STALKS
FENNEL
ORANGE
GARLIC
LEMON
ONION
TOMATO
GINGER
CAPERS
OLIVE OIL
OLIVES
TOMATO PASTE
WINE
WINE VINEGAR
YOGURT
HONEY
DATES
DRIED FISH/SEAFOOD
FERMENTED BEANS
PALM OIL
SESAME SEEDS
SHEA BUTTER
TAMARIND
CAPERS
OLIVE OIL
OLIVES
TOMATO PASTE
WINE
WINE VINEGAR
YOGURT
HONEY
DATES
DRIED FISH/SEAFOOD
FERMENTED BEANS
PALM OIL
SESAME SEEDS
SHEA BUTTER
TAMARIND
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.