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Israeli vs Spanish food & cuisine

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Israel

VS

Spain

Israel

Spain

The average Israeli daily plate size is

The average Spanish daily plate size is

2403 g.
2217 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

Spanish people love their food, eat generous portions, and prepare it simply—using only a few fresh ingredients that don’t hide behind excessive seasoning or elaborate presentation. In Spain, culinary wisdom means knowing when to stop rather than what to add. Menus often include the trinity of Spanish proteins: jamón ibérico, salted cod, and fresh seafood. Bread, manchego cheese, quality beef, golden olive oil, ripe tomatoes, and wine are foundational.

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Grains 407 G

WHEAT

297 G

RICE

60 G

CORN

43 G

BARLEY

1 G

RYE

0 G

OATS

1 G

MILLET

5 G

SORGHUM

0 G

OTHER CEREALS

0 G

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Grains 316 G

WHEAT

271 G

RICE

31 G

CORN

6 G

BARLEY

2 G

RYE

4 G

OATS

2 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

0 G

Wheat has been a cornerstone grain for centuries. Wheat breads prevail, though in many forms and recipes, depending on the region. Some of the most popular are pan de barra – baguette-style bread with a crispy crust and soft interior, used for making bocadillos; pan de payes – thick rustic crust, and dense, chewy crumb, used for toasting and served with tomato and olive oil; pan de molde – sandwich bread, soft and sliced; molletes – small round rolls; rosquilletas – thin, crispy breadsticks.

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Produce 836 G

PULSES

11 G

VEGETABLES

431 G

STARCHY ROOTS

92 G

FRUITS

302 G

SEA PLANTS

0 G

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Produce 774 G

PULSES

15 G

VEGETABLES

304 G

STARCHY ROOTS

164 G

FRUITS

265 G

SEA PLANTS

0 G

The humble potato is loved in Spain: tortilla española – potato omelet, patatas bravas tossed in spicy sauce, or the wrinkled  Canarian papas arrugadas with mojo sauce. Spain ranks as one of Europe’s top potato producers and consumers, with each region developing distinctive potato specialties.

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Meats 294 G

POULTRY

190 G

PORK

4 G

BEEF

83 G

MUTTON AND GOAT

8 G

OTHER MEAT

0 G

OFFALS

9 G

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Meats 290 G

POULTRY

89 G

PORK

147 G

BEEF

35 G

MUTTON AND GOAT

5 G

OTHER MEAT

4 G

OFFALS

10 G

No meat is as popular in Spain as is pork. It has to do with the overall pork popularity in Europe and the dry-curing – the Spanish form of art. World finest jamón ibérico with its counterpart jamón serrano are eaten both daily and are served as special treat for celebrations. Dedicated ham shops jamonerías and the sight of hanging hams in bars are a part of Spanish culture.

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Fish and seafood 65 G

FISH

62 G

SEAFOOD

3 G

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Fish and seafood 111 G

FISH

79 G

SEAFOOD

32 G

Fish and seafood in Spain are consumed in huge quantities, especially in coastal Galicia, Andalusia, and Catalonia. You’ll find everything from octopus, clams, and shrimp to bacalao salt cod, sea bream, sea bass, and sardines. Spain’s affinity for cephalopods is unique – cuisine features octopus, squid, and cuttlefish prepared in dozens of ways, unlike many other European cuisines.

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Eggs and dairy 517 G

EGGS

32 G

MILK AND DAIRY

479 G

ANIMAL FATS

6 G

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Eggs and dairy 504 G

EGGS

41 G

MILK AND DAIRY

452 G

ANIMAL FATS

11 G

Dairy farming and shepherding have historically been more prevalent in Galicia, Asturias, and the Basque Country. Spain has a long tradition of cheesemaking, so it is challenging to pinpoint the exact number of varieties. It is estimated that around 150-200 cheese types are Spanish, and 26 are classified as Protected Designations of Origin.

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SUGARS, FATS AND NUTS 284 G

NUTS

43 G

SWEETENERS

141 G

SUGAR CROPS

0 G

VEG OILS

62 G

OILCROPS

38 G

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SUGARS, FATS AND NUTS 222 G

NUTS

35 G

SWEETENERS

86 G

SUGAR CROPS

0 G

VEG OILS

84 G

OILCROPS

17 G

Olive oil is so essential in Spain that its consumption is nearly three times the Mediterranean average. Spain is the world’s largest producer of olive oil, responsible for about 44% of global production. It is also the second-largest consumer worldwide, with an annual consumption of 10 liters per person, trailing only Greece.

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Herbs

CILANTRO

DILL

MINT

OREGANO

PARSLEY

ROSEMARY

THYME

BAY LEAVES

LEMON VERBENA

MARJORAM

Israel
Common
Spain

CILANTRO

DILL

MINT

OREGANO

PARSLEY

ROSEMARY

THYME

BAY LEAVES

LEMON VERBENA

MARJORAM

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Spices

ALLSPICE

CORIANDER

MAHLAB

NIGELA SEED

SUMAC

TURMERIC DRY

BLACK PEPPER

CINNAMON

CUMIN

PAPRIKA

CLOVES

DRY CHILI

NUTMEG

SAFFRON

SMOKED PAPRIKA

Israel
Common
Spain

ALLSPICE

CORIANDER

MAHLAB

NIGELA SEED

SUMAC

TURMERIC DRY

BLACK PEPPER

CINNAMON

CUMIN

PAPRIKA

CLOVES

DRY CHILI

NUTMEG

SAFFRON

SMOKED PAPRIKA

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Aromatics

CHILI PEPPERS

SPRING ONION

GARLIC

LEMON

ONION

TOMATO

BELL PEPPERS

FENNEL

ORANGE

TRUFFLES

Israel
Common
Spain

CHILI PEPPERS

SPRING ONION

GARLIC

LEMON

ONION

TOMATO

BELL PEPPERS

FENNEL

ORANGE

TRUFFLES

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Condiments

DATE SYRUP / SILAN

DATES

HONEY

POMEGRANATE MOLASSES

PRESERVED LEMONS

TAHINI

YOGURT

OLIVE OIL

OLIVES

ANCHOVIES

CAPERS

PORK FAT

TOMATO PASTE

WINE

WINE VINEGAR

Israel
Common
Spain

DATE SYRUP / SILAN

DATES

HONEY

POMEGRANATE MOLASSES

PRESERVED LEMONS

TAHINI

YOGURT

OLIVE OIL

OLIVES

ANCHOVIES

CAPERS

PORK FAT

TOMATO PASTE

WINE

WINE VINEGAR

Spain

SEASONINGS

Spanish dishes are straightforward in flavor, allowing the quality of the ingredients to shine through. Herbs and spices enhance but don’t overpower the primary ingredients.

Paprika PIMENTÓN is a cornerstone of culinary identity. While it is also used in Hungarian or Portuguese cuisines, Spanish paprika stands out for its deep, smoky flavor. Comes in two varieties: pimentón de la vera and pimentón de murcia.

DE LA VERA is a district in Western Spain famous for drying and smoking red peppers over an oak fire and then grinding them. This method imparts a smoky, woodsy flavor to food without requiring the food to be smoked. The peppers are also earthy, with just a hint of fruitiness and brightness.

PMENTON DE MURCIA is usually sun-dried and provides a sweet, rich, and fruity flavor. Both varieties come in three types: sweet–dulce, bittersweet–agridulce, and hot–picante.

In addition to paprika, Spanish cuisine uses bay leaves, saffron, garlic, parsley, and ñora, a unique Spanish red round pepper that is sweet and mild (500 Scoville heat units). It is typically dried in the sun and ground alone, or it can be ground with garlic or soaked in hot water and rehydrated.

SAUCES

SOFRITO – a classic Spanish flavor base made from onions, garlic, tomatoes, bell peppers, and olive oil. It is used as a base for stews, soups, and rice dishes like paella and can be varied with ingredients such as orange, saffron, and garlic.

ROMESCO is a sauce made from roasted tomatoes, garlic, almonds, hazelnuts, olive oil, red wine vinegar, and ñora peppers. It is used as a dip for vegetables, seafood, and meats and as a condiment for grilled foods.

ALLIOLI – a cold emulsified garlic, olive oil, egg yolks (optional in some regions), lemon juice, and salt sauce found on the Mediterranean coast of Spain and France.

SALSA BRAVA – tomato sauce, paprika, chili powder, vinegar, and olive oil; this is the iconic sauce for patatas bravas.

MOJO – The Canary Islands sauce comes in green or red varieties, the latter being spicy. These sauces are commonly served with salty boiled potatoes and papas arugadas, as well as a dip for bread. Both green and red mojos are made from garlic, lime juice, olive oil, cumin, white wine vinegar, and salt; the green mojo also contains green bell pepper, cilantro, and/or parsley, while the red mojo uses red bell pepper, red wine vinegar, and chili pepper or jalapeño.

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