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 481 G
113 G
313 G
44 G
0 G
0 G
4 G
0 G
0 G
7 G
Produce 953 G
9 G
423 G
142 G
379 G
0 G
Produce 376 G
8 G
188 G
58 G
112 G
0 G
Meats 219 G
71 G
73 G
40 G
21 G
5 G
9 G
Meats 182 G
138 G
20 G
19 G
3 G
0 G
2 G
Fish and seafood 60 G
43 G
17 G
Fish and seafood 147 G
124 G
23 G
Eggs and dairy 648 G
24 G
614 G
10 G
Eggs and dairy 80 G
44 G
30 G
6 G
SUGARS, FATS AND NUTS 310 G
38 G
103 G
0 G
77 G
92 G
SUGARS, FATS AND NUTS 221 G
8 G
122 G
0 G
57 G
34 G
BASIL
BAY LEAVES
DILL
MINT
OREGANO
PARSLEY
ROSEMARY
SAGE
THYME
CILANTRO
CURRY LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE MINT
BASIL
BAY LEAVES
DILL
MINT
OREGANO
PARSLEY
ROSEMARY
SAGE
THYME
CILANTRO
CURRY LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE MINT
FENNEL SEED
BLACK PEPPER
CINNAMON
CLOVES
CUMIN
DRY CHILI
CORIANDER
STAR ANISE
TURMERIC DRY
FENNEL SEED
BLACK PEPPER
CINNAMON
CLOVES
CUMIN
DRY CHILI
CORIANDER
STAR ANISE
TURMERIC DRY
CARROT
CELERY STALKS
FENNEL
LEMON
ONION
ORANGE
TOMATO
GARLIC
CHILI PEPPERS
GALANGAL
GINGER
LIME
PANDANUS LEAVES
SHALLOT
TURMERIC
CARROT
CELERY STALKS
FENNEL
LEMON
ONION
ORANGE
TOMATO
GARLIC
CHILI PEPPERS
GALANGAL
GINGER
LIME
PANDANUS LEAVES
SHALLOT
TURMERIC
CAPERS
HONEY
OLIVE OIL
OLIVES
TOMATO PASTE
WINE
WINE VINEGAR
YOGURT
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
PALM OIL
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
TAMARIND
CAPERS
HONEY
OLIVE OIL
OLIVES
TOMATO PASTE
WINE
WINE VINEGAR
YOGURT
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
PALM OIL
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
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.