Quantifying culinary diversity across countries.

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Maltese vs British food & cuisine

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Malta

VS

United Kingdom

Malta

United Kingdom

The average Maltese daily plate size is

The average British daily plate size is

2401 g.
2307 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 456 G

WHEAT

391 G

RICE

24 G

CORN

36 G

BARLEY

0 G

RYE

0 G

OATS

2 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

3 G

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Grains 393 G

WHEAT

315 G

RICE

33 G

CORN

17 G

BARLEY

8 G

RYE

2 G

OATS

16 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

2 G

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Produce 755 G

PULSES

3 G

VEGETABLES

417 G

STARCHY ROOTS

104 G

FRUITS

231 G

SEA PLANTS

0 G

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Produce 832 G

PULSES

4 G

VEGETABLES

355 G

STARCHY ROOTS

192 G

FRUITS

216 G

SEA PLANTS

0 G

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Meats 198 G

POULTRY

66 G

PORK

67 G

BEEF

57 G

MUTTON AND GOAT

3 G

OTHER MEAT

2 G

OFFALS

3 G

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Meats 227 G

POULTRY

92 G

PORK

68 G

BEEF

48 G

MUTTON AND GOAT

11 G

OTHER MEAT

3 G

OFFALS

5 G

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Fish and seafood 79 G

FISH

60 G

SEAFOOD

19 G

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Fish and seafood 49 G

FISH

38 G

SEAFOOD

11 G

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Eggs and dairy 567 G

EGGS

33 G

MILK AND DAIRY

523 G

ANIMAL FATS

11 G

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Eggs and dairy 613 G

EGGS

31 G

MILK AND DAIRY

568 G

ANIMAL FATS

14 G

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SUGARS, FATS AND NUTS 346 G

NUTS

29 G

SWEETENERS

239 G

SUGAR CROPS

0 G

VEG OILS

50 G

OILCROPS

28 G

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SUGARS, FATS AND NUTS 193 G

NUTS

21 G

SWEETENERS

105 G

SUGAR CROPS

0 G

VEG OILS

51 G

OILCROPS

16 G

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Herbs

OREGANO

BAY LEAVES

MINT

PARSLEY

ROSEMARY

SAGE

THYME

CHIVES

Malta
Common
United Kingdom

OREGANO

BAY LEAVES

MINT

PARSLEY

ROSEMARY

SAGE

THYME

CHIVES

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Spices

CUMIN

FENNEL SEED

PAPRIKA

SAFFRON

BLACK PEPPER

CINNAMON

CLOVES

ALLSPICE

CORIANDER

GINGER

MACE

NUTMEG

WHITE PEPPER

Malta
Common
United Kingdom

CUMIN

FENNEL SEED

PAPRIKA

SAFFRON

BLACK PEPPER

CINNAMON

CLOVES

ALLSPICE

CORIANDER

GINGER

MACE

NUTMEG

WHITE PEPPER

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Aromatics

FENNEL

LEMON

ORANGE

TOMATO

CARROT

CELERY STALKS

GARLIC

ONION

LEEK

PARSLEY ROOT

Malta
Common
United Kingdom

FENNEL

LEMON

ORANGE

TOMATO

CARROT

CELERY STALKS

GARLIC

ONION

LEEK

PARSLEY ROOT

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Condiments

ANCHOVIES

CAPERS

HONEY

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

BEEF FAT

BEER

BUTTER

CRÈME FRAÎCHE 

GRAIN VINEGAR

HORSERADISH

HP SAUCE

LAMB FAT

MUSTARD

WORCESTERSHIRE SAUCE

Malta
Common
United Kingdom

ANCHOVIES

CAPERS

HONEY

OLIVE OIL

OLIVES

TOMATO PASTE

WINE

WINE VINEGAR

BEEF FAT

BEER

BUTTER

CRÈME FRAÎCHE 

GRAIN VINEGAR

HORSERADISH

HP SAUCE

LAMB FAT

MUSTARD

WORCESTERSHIRE SAUCE

United Kingdom

SEASONINGS

British flavor identity emerges from a paradox: a culinary tradition built on restraint yet profoundly shaped by global empire. This restraint reflects a philosophy of enhancing ingredients rather than masking them and relies on the use of fewer spices compared to many cuisines.

British seasoning practices underwent a dramatic transformation across centuries. Medieval British cooking was heavily spiced: research reveals that 90% of 13th-15th century recipes contained imported pepper, cinnamon, ginger, and nutmeg (source). Later, New World discoveries introduced tomatoes, potatoes, and chili peppers; spices became more accessible to the middle classes. The 1600 founding of the East India Company enhanced British seasoning through organized spice importation and allowed specific spice applications to rise, like CURRY POWDER (made of turmeric, coriander seed, cumin seed, fennel seed, fenugreek, paprika, and mustard), which is a British interpretation of Indian masalas, standardized for British palates. Unlike Indian spice blends, British curry powder provides consistent, mild heat suitable for leftover meat preparations. World War II rationing severely disrupted this heavy spicing trajectory, creating a generation with conservative seasoning habits.

Traditional British herbs that form the foundation are sage, rosemary, thyme, and parsley. These hardy, climate-appropriate plants have been local since medieval times and continue dominating now.  Sage is perhaps the most characteristically British herb, essential in stuffings, sausages, and the sage-and-onion combination for roasted meats.

Spice-wise, white pepper is distinctly British—it’s preferred over black pepper. Nutmeg and mace are important in baking, essential for milk-based dishes, custards, and the MIXED SPICE BLEND of cinnamon, allspice, nutmeg, cloves, ginger, and coriander. This British spice blend is common for Christmas puddings, mince pies, and hot cross buns.

SAUCES

British people have a notable affinity for tanginess, which is very visible in sauces:

WORCESTERSHIRE SAUCE, accidentally created by Lea & Perrins chemists in the 1830s, undergoes 18-month fermentation to produce its umami profile from anchovies, vinegar, molasses, tamarind, onions, and garlic. This ‘happy accident’ now appears in everything from cheese on toast to cocktails.

HP SAUCE represents the British brown sauce tradition with its blend of tomatoes, malt vinegar, molasses, dates, and tamarind. Served with bacon sandwiches and full English breakfasts, HP sauce shows British preferences for sweet-tangy accompaniments to rich foods.

ENGLISH MUSTARD, though not technically a sauce, but rather a condiment, delivers fierce heat unlike any other variety. It’s significantly hotter and more pungent than French Dijon or American yellow mustard because it’s made without vinegar or with very little acid, relying on water or beer instead. This allows the mustard seeds’ natural heat compounds to remain at full strength, creating that distinctive nasal-clearing bite.

Also not a sauce, but a relish PICCALILLI is made from pickled chunky vegetables like cauliflower and onions in spiced turmeric vinegar. Its traditionally served with cold meats and cheese to add sharp, tangy contrast to rich foods.

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