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Greek vs Finnish food & cuisine

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Greece

VS

Finland

Greece

Finland

The average Greek daily plate size is

The average Finnish daily plate size is

2503 g.
2352 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 313 G

WHEAT

277 G

RICE

21 G

CORN

4 G

BARLEY

4 G

RYE

1 G

OATS

3 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

3 G

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Grains 343 G

WHEAT

225 G

RICE

24 G

CORN

0 G

BARLEY

31 G

RYE

56 G

OATS

4 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

3 G

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Produce 953 G

PULSES

9 G

VEGETABLES

423 G

STARCHY ROOTS

142 G

FRUITS

379 G

SEA PLANTS

0 G

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Produce 741 G

PULSES

9 G

VEGETABLES

282 G

STARCHY ROOTS

178 G

FRUITS

233 G

SEA PLANTS

0 G

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Meats 219 G

POULTRY

71 G

PORK

73 G

BEEF

40 G

MUTTON AND GOAT

21 G

OTHER MEAT

5 G

OFFALS

9 G

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Meats 205 G

POULTRY

59 G

PORK

85 G

BEEF

51 G

MUTTON AND GOAT

1 G

OTHER MEAT

2 G

OFFALS

7 G

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Fish and seafood 60 G

FISH

43 G

SEAFOOD

17 G

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Fish and seafood 89 G

FISH

83 G

SEAFOOD

6 G

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Eggs and dairy 648 G

EGGS

24 G

MILK AND DAIRY

614 G

ANIMAL FATS

10 G

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Eggs and dairy 789 G

EGGS

30 G

MILK AND DAIRY

711 G

ANIMAL FATS

48 G

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SUGARS, FATS AND NUTS 310 G

NUTS

38 G

SWEETENERS

103 G

SUGAR CROPS

0 G

VEG OILS

77 G

OILCROPS

92 G

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SUGARS, FATS AND NUTS 185 G

NUTS

20 G

SWEETENERS

134 G

SUGAR CROPS

0 G

VEG OILS

19 G

OILCROPS

12 G

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Herbs

BASIL

MINT

OREGANO

PARSLEY

ROSEMARY

SAGE

THYME

BAY LEAVES

DILL

ANGELICA

CHIVES

LOVAGE

SORREL

WILD GARLIC

Greece
Common
Finland

BASIL

MINT

OREGANO

PARSLEY

ROSEMARY

SAGE

THYME

BAY LEAVES

DILL

ANGELICA

CHIVES

LOVAGE

SORREL

WILD GARLIC

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Spices

CINNAMON

CLOVES

CUMIN

DRY CHILI

BLACK PEPPER

FENNEL SEED

ALLSPICE

CARAWAY

GREEN CARDAMOM

JUNIPER BERRIES

LICORICE

NUTMEG

WHITE PEPPER

Greece
Common
Finland

CINNAMON

CLOVES

CUMIN

DRY CHILI

BLACK PEPPER

FENNEL SEED

ALLSPICE

CARAWAY

GREEN CARDAMOM

JUNIPER BERRIES

LICORICE

NUTMEG

WHITE PEPPER

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Aromatics

CELERY STALKS

FENNEL

LEMON

ORANGE

TOMATO

CARROT

GARLIC

ONION

CELERY ROOT

DRIED MUSHROOMS

Greece
Common
Finland

CELERY STALKS

FENNEL

LEMON

ORANGE

TOMATO

CARROT

GARLIC

ONION

CELERY ROOT

DRIED MUSHROOMS

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Condiments

CAPERS

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

HONEY

BLEAK ROE

BUTTER

CREAM

CRÈME FRAÎCHE 

FRUIT VINEGAR

HORSERADISH

MAYONNAISE

MUSTARD

SOUR CREAM

Greece
Common
Finland

CAPERS

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

HONEY

BLEAK ROE

BUTTER

CREAM

CRÈME FRAÎCHE 

FRUIT VINEGAR

HORSERADISH

MAYONNAISE

MUSTARD

SOUR CREAM

Greece

SEASONINGS

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.

SAUCES

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.

 

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