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 378 G
266 G
11 G
60 G
8 G
21 G
6 G
1 G
0 G
5 G
Produce 953 G
9 G
423 G
142 G
379 G
0 G
Produce 1009 G
7 G
484 G
353 G
121 G
0 G
Meats 219 G
71 G
73 G
40 G
21 G
5 G
9 G
Meats 146 G
69 G
47 G
19 G
1 G
1 G
9 G
Fish and seafood 60 G
43 G
17 G
Fish and seafood 37 G
32 G
5 G
Eggs and dairy 648 G
24 G
614 G
10 G
Eggs and dairy 518 G
51 G
460 G
7 G
SUGARS, FATS AND NUTS 310 G
38 G
103 G
0 G
77 G
92 G
SUGARS, FATS AND NUTS 209 G
5 G
168 G
0 G
33 G
3 G
BASIL
MINT
OREGANO
ROSEMARY
SAGE
THYME
BAY LEAVES
DILL
PARSLEY
CHIVES
MARJORAM
SORREL
TARRAGON
WILD GARLIC
BASIL
MINT
OREGANO
ROSEMARY
SAGE
THYME
BAY LEAVES
DILL
PARSLEY
CHIVES
MARJORAM
SORREL
TARRAGON
WILD GARLIC
CINNAMON
CLOVES
CUMIN
DRY CHILI
FENNEL SEED
BLACK PEPPER
CARAWAY
DILL SEED
MUSTARD SEEDS
PAPRIKA
CINNAMON
CLOVES
CUMIN
DRY CHILI
FENNEL SEED
BLACK PEPPER
CARAWAY
DILL SEED
MUSTARD SEEDS
PAPRIKA
CELERY STALKS
FENNEL
LEMON
ORANGE
TOMATO
CARROT
GARLIC
ONION
CELERY ROOT
DRIED MUSHROOMS
PARSLEY ROOT
CELERY STALKS
FENNEL
LEMON
ORANGE
TOMATO
CARROT
GARLIC
ONION
CELERY ROOT
DRIED MUSHROOMS
PARSLEY ROOT
CAPERS
OLIVE OIL
OLIVES
WINE
WINE VINEGAR
YOGURT
HONEY
TOMATO PASTE
BUTTER
DUCK FAT
FRUIT VINEGAR
GOOSE FAT
HORSERADISH
MAYONNAISE
MUSTARD
POPPY SEEDS
PORK FAT
SOUR CREAM
CAPERS
OLIVE OIL
OLIVES
WINE
WINE VINEGAR
YOGURT
HONEY
TOMATO PASTE
BUTTER
DUCK FAT
FRUIT VINEGAR
GOOSE FAT
HORSERADISH
MAYONNAISE
MUSTARD
POPPY SEEDS
PORK FAT
SOUR CREAM
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.