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 367 G
121 G
204 G
37 G
2 G
0 G
1 G
0 G
0 G
2 G
Produce 953 G
9 G
423 G
142 G
379 G
0 G
Produce 491 G
3 G
299 G
75 G
87 G
2 G
Meats 219 G
71 G
73 G
40 G
21 G
5 G
9 G
Meats 154 G
62 G
60 G
26 G
0 G
0 G
6 G
Fish and seafood 60 G
43 G
17 G
Fish and seafood 125 G
84 G
41 G
Eggs and dairy 648 G
24 G
614 G
10 G
Eggs and dairy 215 G
55 G
158 G
2 G
SUGARS, FATS AND NUTS 310 G
38 G
103 G
0 G
77 G
92 G
SUGARS, FATS AND NUTS 158 G
8 G
77 G
0 G
44 G
29 G
BASIL
BAY LEAVES
DILL
MINT
OREGANO
PARSLEY
ROSEMARY
SAGE
THYME
ANGELICA
CHIVES
JAPANESE PARSLEY
MUGWORT
PERILLA/SHISO
SESAME LEAVES
BASIL
BAY LEAVES
DILL
MINT
OREGANO
PARSLEY
ROSEMARY
SAGE
THYME
ANGELICA
CHIVES
JAPANESE PARSLEY
MUGWORT
PERILLA/SHISO
SESAME LEAVES
BLACK PEPPER
CINNAMON
CLOVES
CUMIN
FENNEL SEED
DRY CHILI
SANSHO
WHITE PEPPER
BLACK PEPPER
CINNAMON
CLOVES
CUMIN
FENNEL SEED
DRY CHILI
SANSHO
WHITE PEPPER
CARROT
CELERY STALKS
FENNEL
GARLIC
LEMON
ONION
ORANGE
TOMATO
CHINESE CHIVES
DRIED MUSHROOMS
GINGER
JAPANESE LONG ONION
SPRING ONION
YUZU
CARROT
CELERY STALKS
FENNEL
GARLIC
LEMON
ONION
ORANGE
TOMATO
CHINESE CHIVES
DRIED MUSHROOMS
GINGER
JAPANESE LONG ONION
SPRING ONION
YUZU
CAPERS
HONEY
OLIVE OIL
OLIVES
TOMATO PASTE
WINE
WINE VINEGAR
YOGURT
DASHI
DRIED FISH/SEAFOOD
DRIED SEAWEED
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KOKUTŌ
MAYONNAISE
MIRIN
MUSTARD
RICE VINEGAR
SAKE
SESAME OIL
SESAME SEEDS
SHIO KOJI
SOY SAUCE
WASABI
CAPERS
HONEY
OLIVE OIL
OLIVES
TOMATO PASTE
WINE
WINE VINEGAR
YOGURT
DASHI
DRIED FISH/SEAFOOD
DRIED SEAWEED
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KOKUTŌ
MAYONNAISE
MIRIN
MUSTARD
RICE VINEGAR
SAKE
SESAME OIL
SESAME SEEDS
SHIO KOJI
SOY SAUCE
WASABI
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.
The concept of umami, often called the fifth taste, is central to Japanese cooking. This depth comes from ingredients like kombu seaweed, bonito flakes, miso, and aged soy sauce, dashi. The pursuit of umami represents the Japanese mastery of extracting maximum flavor from minimal ingredients, creating layers of taste that satisfy. Rather than creating complex spice blends or heavily seasoned dishes, Japanese cooking emphasizes subtle enhancement and natural flavors. This delicacy is enhanced by the frequent use of pickled condiments, such as pickled ginger or radish.
Traditional cuisine uses relatively few dried spices – mainly togarashi (chili pepper blends), sansho pepper, and sesame seeds. Even when spices are used, they’re applied sparingly. When Japanese cuisine does use aromatics, it favors fresh ones like ginger, wasabi, shiso, and scallions over dried ones.
Japanese cuisine relies more heavily on liquid seasonings, fermented pastes, and condiments than on dried herbs and spices, which sets it apart from many other culinary traditions.
SOY SAUCE – is a fundamental liquid seasoning that provides umami depth to countless dishes. Japanese soy sauce is generally refined and light in color.
MISO – beyond soup, this fermented paste serves as a base for glazes, marinades, and dressings, adding complex fermented flavors.
DASHI – while not exactly a condiment, this foundational broth (made from kombu seaweed and bonito flakes) forms the umami backbone of Japanese cooking.
WASABI – fresh grated wasabi provides clean, sharp heat that complements sushi and sashimi
MIRIN – sweet and subtle wine, made of glutinous rice. It adds depth and roundness to dishes, sweetening without a flat taste.