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Greek vs Mauritian food & cuisine

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Greece

VS

Mauritius

Greece

Mauritius

The average Greek daily plate size is

The average Mauritian daily plate size is

2503 g.
1779 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 519 G

WHEAT

322 G

RICE

183 G

CORN

8 G

BARLEY

3 G

RYE

0 G

OATS

2 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

1 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 481 G

PULSES

25 G

VEGETABLES

264 G

STARCHY ROOTS

67 G

FRUITS

105 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 150 G

POULTRY

110 G

PORK

10 G

BEEF

16 G

MUTTON AND GOAT

9 G

OTHER MEAT

2 G

OFFALS

3 G

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Fish and seafood 60 G

FISH

43 G

SEAFOOD

17 G

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Fish and seafood 75 G

FISH

61 G

SEAFOOD

14 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 273 G

EGGS

18 G

MILK AND DAIRY

246 G

ANIMAL FATS

9 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 281 G

NUTS

9 G

SWEETENERS

120 G

SUGAR CROPS

81 G

VEG OILS

56 G

OILCROPS

15 G

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Herbs

BASIL

DILL

MINT

OREGANO

ROSEMARY

SAGE

BAY LEAVES

PARSLEY

THYME

CILANTRO

CURRY LEAVES

Greece
Common
Mauritius

BASIL

DILL

MINT

OREGANO

ROSEMARY

SAGE

BAY LEAVES

PARSLEY

THYME

CILANTRO

CURRY LEAVES

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Spices

DRY CHILI

FENNEL SEED

BLACK PEPPER

CINNAMON

CLOVES

CUMIN

ASAFOEDITA

CORIANDER

FENUGREEK

GREEN CARDAMOM

MUSTARD SEEDS

NUTMEG

SAFFRON

STAR ANISE

TURMERIC DRY

Greece
Common
Mauritius

DRY CHILI

FENNEL SEED

BLACK PEPPER

CINNAMON

CLOVES

CUMIN

ASAFOEDITA

CORIANDER

FENUGREEK

GREEN CARDAMOM

MUSTARD SEEDS

NUTMEG

SAFFRON

STAR ANISE

TURMERIC DRY

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Aromatics

CARROT

CELERY STALKS

FENNEL

ORANGE

TOMATO

GARLIC

LEMON

ONION

CHILI PEPPERS

GINGER

LIME

Greece
Common
Mauritius

CARROT

CELERY STALKS

FENNEL

ORANGE

TOMATO

GARLIC

LEMON

ONION

CHILI PEPPERS

GINGER

LIME

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Condiments

CAPERS

HONEY

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

COCONUT MILK

DRIED FISH/SEAFOOD

GRAIN VINEGAR

TAMARIND

Greece
Common
Mauritius

CAPERS

HONEY

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

COCONUT MILK

DRIED FISH/SEAFOOD

GRAIN VINEGAR

TAMARIND

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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