WHEAT
297 G
Quantifying culinary diversity across countries.
Compare countries
VS
Grains
Fish and seafood
Produce
Eggs and dairy
meats
Sugar, fats and nuts
Grains 407 G
297 G
60 G
43 G
1 G
0 G
1 G
5 G
0 G
0 G
Grains 458 G
94 G
23 G
336 G
0 G
0 G
2 G
0 G
0 G
3 G
Produce 836 G
11 G
431 G
92 G
302 G
0 G
Produce 576 G
26 G
167 G
48 G
316 G
0 G
Meats 294 G
190 G
4 G
83 G
8 G
0 G
9 G
Meats 215 G
102 G
53 G
41 G
2 G
2 G
15 G
Fish and seafood 65 G
62 G
3 G
Fish and seafood 38 G
28 G
10 G
Eggs and dairy 517 G
32 G
479 G
6 G
Eggs and dairy 354 G
56 G
292 G
6 G
SUGARS, FATS AND NUTS 284 G
43 G
141 G
0 G
62 G
38 G
SUGARS, FATS AND NUTS 167 G
4 G
120 G
1 G
36 G
6 G
DILL
PARSLEY
ROSEMARY
CILANTRO
MINT
OREGANO
THYME
BAY LEAVES
CULANTRO
EPAZOTE
HIBISCUS
MEXICAN PEPPERLEAF
PAPALO
DILL
PARSLEY
ROSEMARY
CILANTRO
MINT
OREGANO
THYME
BAY LEAVES
CULANTRO
EPAZOTE
HIBISCUS
MEXICAN PEPPERLEAF
PAPALO
MAHLAB
NIGELA SEED
PAPRIKA
SUMAC
TURMERIC DRY
ALLSPICE
BLACK PEPPER
CINNAMON
CORIANDER
CUMIN
ANNATTO/ACHIOTE
CACAO
CLOVES
DRY CHILI
MAHLAB
NIGELA SEED
PAPRIKA
SUMAC
TURMERIC DRY
ALLSPICE
BLACK PEPPER
CINNAMON
CORIANDER
CUMIN
ANNATTO/ACHIOTE
CACAO
CLOVES
DRY CHILI
LEMON
SPRING ONION
CHILI PEPPERS
GARLIC
ONION
TOMATO
BELL PEPPERS
LIME
ORANGE
LEMON
SPRING ONION
CHILI PEPPERS
GARLIC
ONION
TOMATO
BELL PEPPERS
LIME
ORANGE
DATE SYRUP / SILAN
DATES
OLIVE OIL
OLIVES
POMEGRANATE MOLASSES
PRESERVED LEMONS
TAHINI
YOGURT
HONEY
ACHIOTE PASTE
AGAVE SYRUP
CANE VINEGAR
FRUIT VINEGAR
TAMARIND
DATE SYRUP / SILAN
DATES
OLIVE OIL
OLIVES
POMEGRANATE MOLASSES
PRESERVED LEMONS
TAHINI
YOGURT
HONEY
ACHIOTE PASTE
AGAVE SYRUP
CANE VINEGAR
FRUIT VINEGAR
TAMARIND
The chile pepper is the cornerstone of Mexican seasoning – fresh, cooked, dried, smoked, ground with salt and lime. Mexicans use cilantro, cumin, cinnamon, peppercorn, cloves, garlic, and onion extensively. Also, some native, often regional, ingredients:
Some traditional spice blends include:
TAJIN – dehydrated lime, salt, dried ground chilies – used in fruits, vegetables, and snacks for a spicy and tangy kick. Used to sprinkle fruits, veggies, toppings for popcorn, nuts, chips, and aguas frescas.
MOLE SPICE BLEND – dried chilies, cinnamon, cloves, black pepper, cumin, allspice, cacao.
BARBACOA SEASONING – Used in traditional barbacoa, a mixture of guajillo chiles, cumin, cloves, black pepper, and bay leaves is common, sometimes blended with vinegar and other spices to marinate lamb or goat.
Mexican cooking embraces the concept of recado or seasoning pastes, where spices and chilies are ground together to create complex flavor bases.
MOLE SAUCES is a complex category of thick, rich sauces made of 20-30 ingredients and can take days to prepare properly. Key components are chiles, nuts or seeds like almonds, pumpkin seeds, peanuts, spices like cinnamon, cloves, cumin, anise, and something sweet, like chocolate, fruit, and sugar. The main ones are sweet and spicy, chocolaty mole poblano, complex and bitter mole negro, lighter and fresher green mole verde, herby, and tangy yellow mole amarillo. Moles are considered a Mexican dish in sauce form, commonly served over meats, with eggs or enchiladas.
GUACAMOLE – both a sauce and a dish made with mashed avocados, lime juice, cilantro, onions, tomatoes, and chilies.
ADOBO is a marinade-style sauce made with dried chiles, vinegar, garlic, paprika, tomatoes, onion, cumin, Mexican oregano, black pepper, cinnamon, and cloves. Adobada is Spanish is ‘marinated’, and it can refer to different types of meat as well as al pastor (spit roast) marinade.
SALSA ROJA is a classic red table sauce of red tomatoes and chiles, onion, and garlic that can be served raw, like pico de gallo, or roasted. Used in many dishes and as a table condiment, represents essential heat in Mexican cuisine.
SALSA VERDE – is a tomatillo, serrano or jalapeño, cilantro, onion, and lime juice sauce, fundamental to everyday cooking, used both raw and cooked for tacos, enchiladas, and as a table sauce.
PIPIÁN SAUCE – made from ground pumpkin seeds, tomatillos, and chilies such as poblano, serrano and jalapeño. Similar to mole, but lighter, served with carnitas, as an enchilada sauce, with roasted poultry.
ACHIOTE PASTE / RECADO ROJO – achiote/ annatto seeds, oregano, cumin, black pepper, garlic, cloves, cinnamon. Frequently used in Yucatan cuisine to marinate meats and fish, and flavor rice dishes.